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Louisiana Alligator with Boudin Sauce

Louisiana Alligator With Boudin Sauce


  • 12 ounces Alligator tail, pounded thin
  • 6-8 ounces Boudin sausage
  • 2 ounces Flour, seasoned with salt and pepper
  • 2 ounces Cooking oil
  • 1 ounce Bourbon whiskey
  • 4 ounces Heavy cream
  • 16 ounces Corn cake batter
  • 12 ounces Louisiana Compound Butter
  • 4 ounces Green onion, sliced thin


  1. Pound alligator into about 12 oval shapes, about ounce each.
  2. Heat saucepan with oil.
  3. Lightly dredge medallions in flour and sauté in hot pan for 10 seconds on each side. Remove from pan and set aside on a heated plate.
  4. Slice sausage in to thin pieces and place in saucepan. Cook for 1 minute, add bourbon and flame. Add compound butter and swirl until melted. Add cream and whip until smooth.
  5. Make 8 3-inch cornmeal cakes on griddle.
  6. On heated plate put corn cakes in middle. Put cooked alligator on corn cakes and ladle 3 ounces of sauce with sausage over all. Sprinkle with sliced green onions for garnish if desired.

Note: If boudin is not available in your area, you can substitute a Cajun style sausage link.

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