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Buffalo Alligator Po’ Boys

Delicious alligator with slaw and buffalo sauce stuffed into a po' boy

Buffalo Alligator Po’ Boys Recipe


  • Vegetable oil, for frying
  • 1 cup Slap Ya Mama Cajun Hot Sauce
  • 6 tablespoons butter
  • 1 tablespoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 pound alligator meat, cut into bite-size pieces
  • 1 (12-ounce) box Slap Ya Mama Cajun Fish Fry
  • 6 (8-inch) New Orleans-style French bread pieces, split
  • Blue Cheese Celery Slaw (recipe follows)

Blue Cheese Celery Slaw

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons grainy mustard
  • 1 tablespoon apple cider vinegar
  • Juice of 1 lemon
  • 1 tablespoon minced garlic
  • 1 handful chopped fresh parsley
  • 1 teaspoon celery salt
  • ½ teaspoon ground black pepper
  • ½ (16-ounce) bag tricolor coleslaw mix
  • 2 cups thinly sliced celery
  • 1 (5-ounce) container crumbled blue cheese


  1. In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  2. In a medium saucepan, bring hot sauce, butter, garlic powder, and Worcestershire to a simmer. Cook for 2 to 3 minutes. Reduce heat to low, and cook for 10 minutes. Remove from heat.
  3. In a large bowl, toss together alligator meat and fish fry coating, shaking off excess. Carefully add to hot oil in batches, and fry until golden brown, about 3 minutes. Let drain on paper towels. Toss in warm buffalo sauce.
  4. Place 8 to 10 alligator nuggets on bottom of each French bread piece, and top with Blue Cheese Celery Slaw. Serve immediately.

Blue Cheese Celery Slaw

  1. In a small bowl, combine mayonnaise, sour cream, mustard, vinegar, lemon juice, garlic, parsley, celery salt, and pepper.
  2. In a large bowl, combine coleslaw mix, celery, and blue cheese. Add sour cream mixture to coleslaw mixture, and toss to combine.
  3. Cover and refrigerate for at least 1 hour.

Makes 6 servings.

Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission.

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