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
- 4 ounces Heavy cream
- 16 ounces Corn cake batter
- 12 ounces
Louisiana Compound Butter
- 4 ounces Green onion, sliced thin
- Pound alligator into about 12 oval
shapes, about ounce each.
- Heat saucepan with oil.
medallions in flour and sauté in hot pan for 10 seconds on each side. Remove
from pan and set aside on a heated plate.
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
Make 8 3-inch cornmeal cakes on griddle.
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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