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Blackened Alligator

Blackened Alligator


  • 2 lbs. alligator tail meat, cut into 1-inch pieces
  • 5 Tbsp. Jay's Blackening Mix
  • 1 Tbsp. canola oil
  • White rémoulade (for serving)Jay’s Blackening Mix
  • 3 tablespoons smoked paprika
  • 2 tablespoons ancho chile powder
  • 2 tablespoons granulated onion
  • 2 tablespoons granulated garlic
  • 2 tablespoons ground black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground white pepper
  • 1 tablespoon kosher salt
  • 2 teaspoons ground thyme
  • 2 teaspoons ground oregano


  1. Place a large cast-iron skillet over high heat until very hot, about 7 minutes. I
  2. n a large bowl, add alligator meat, and toss with Jay’s Blackening Mix.
  3. Add canola oil to the skillet, and carefully add alligator in batches. Let cook until meat is blackened and releases easily, 2 to 3 minutes.
  4. When it releases, turn each piece, and cook 1 to 2 minutes more.
  5. Remove alligator from the skillet, and serve hot with white rémoulade.
  6. Seasoning Mix: In a medium bowl, combine all ingredients. Store covered for up to 1 year.

Recipe courtesy of Louisiana Seafood. Photo courtesy of Hoffman Media

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