Alligator Grand Chenier Recipe

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Alligator Grand Chenier Ingredients

4 alligator filets
1 stuffing:
1/4 cup margarine
1/2 cup onions -- diced
1/4 cup bell pepper -- diced
1/4 cup celery -- diced
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/2 tsp garlic powder
1 cup water
2 chicken bouillon cubes
2 tsp parsley -- chopped
1/4 cup scallions -- chopped
1 1/2 cup bread crumbs from day old
1 bread
1 egg
1 lb dark crabmeat

A Recipe for
Alligator Grand Chenier

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Alligator Grand Chenier Recipe
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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Alligator Grand Chenier

Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
Mark Twain (1835 - 1910)

Alligator Grand Chenier Directions

Carefully pound alligator filets into hand-size rectangles, without
tearing meat. Lightly season with salt and cayenne pepper. Set aside.
In a large skillet, melt margarine and Saute onion, bell pepper and
celery until tender. Add salt, pepper and garlic to mixture and stir.
Dissolve bouillon cubes in water, add to mixture and boil for 3
minutes. Remove from heat. Stir in remaining ingredients, carefully
folding in the crabmeat last. Spoon stuffing onto alligator filets
and fold over "omelet-style." Secure edges with toothpicks if
desired. Grill in a pre-heated 350 lightly greased skillet. Serve
plain or with your favorite seafood sauce. Festival: Carencro Mardi
Gras Festival; February 25-28, 1995.

Recipe By : Cajun Country Recipes

Serves: 1

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Alligator Grand Chenier Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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