Buffalo Alligator Po’ Boys

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

Ingredients:

• 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
  

Directions:

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.