ALLIGATOR GUMMY RECIPES

I love fried gator tail, and the local restaurant in my area, The Black Hammock, has some of the best I’ve eaten. Unfortunately, I don’t have their recipe. We can actually purchase gator meat, fresh or frozen, at some fresh seafood houses so this is something I would love to try cooking myself. This recipe was taken from the Texas Cooperative Extension Alligator Cookbook and is posted there as a recipe from "Tony Chachere’s Cajun Country Cookbook". It sounds very good, and all recipes I’ve ever seen are very similar with the only noted differences being in the batter and seasoning ingredients. I hope you enjoy this one! NOTE: Servings and yield are estimated. Prep time DOES NOT include refrigeration time. Posted for ZWT5.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 24-36 bites, 8-12 serving(s)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 201.4, FatContent 5.9, SaturatedFatContent 2.5, CholesterolContent 19.6, SodiumContent 789.7, CarbohydrateContent 29.9, FiberContent 1.9, SugarContent 0.9, ProteinContent 7.5

Alligators can be legally hunted from the last week of August to the end of October in Louisiana, but can also be farm-raised and purchased whole or in parts throughout the year. Here, tiny nuggets of alligator tenderloin become tender and juicy in this cozy recipe adapted from “After the Hunt: Louisiana’s Authoritative Collection of Wild Game and Game Fish Cookery,” a cookbook by the chef John Folse. If you can’t find alligator, other ground meat, such as lean pork, chicken or turkey also work. Serve this chili over spaghetti if you want to mimic a hunting camp meal or eat it with cornbread, as Mr. Folse suggests.

Provided by Christina Morales

Total Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 15

• Ingredients