Spicy Gator Etouffee Sandwich
1 pound sliced alligator tail meat
1/4 cup water
Pinch of flour
1/2 cup sliced red bell pepper
1/2 cup sliced green bell pepper
1/2 cup yellow onion
1/2 cup celery, sliced
2 bay leaves
1/2 cup green onion, sliced
2 tablespoons parsley
1/2 cup lemon juice
2 tablespoons parsley
Garlic, as wanted
1 tablespoon Cajun spices
Pinch of cayenne pepper
1/4 pound crawfish tail meat
4 pieces Swiss cheese
1/4 cup (1/2 stick) butter
Chardonnay
Fresh baked sub rolls
Herb Butter
1 cup (2 sticks) butter
1 teaspoon garlic salt
2 teaspoons parsley
Dash of basil
Wash alligator completely and sauté in herb butter for 2 minutes on each side. Reserve.
Prepare etoufee by integrating butter, onion, celery, bell pepper, bay leaves and garlic. Sauté till tender, squeezing lemon juice while including Cajun spices, cayenne pepper, and parsley. Simmer for 2 to 3 minutes till crawfish is done.
Take your prepared alligator and put on frying pan and top with etoufee. Leading with Swiss cheese; melt cheese, and grill the submarine roll beside it. Location submarine roll on top, turn over, and round off sandwich by slicing in half and garnishing with a kosher pickle.
Prepare etoufee by integrating butter, onion, celery, bell pepper, bay leaves and garlic. Sauté till tender, squeezing lemon juice while integrating Cajun spices, cayenne pepper, and parsley. Simmer for 2 to 3 minutes up until crawfish is done. Leading with Swiss cheese; melt cheese, and grill the submarine roll next to it. Location submarine roll on top, turn over, and complete off sandwich by slicing in half and garnishing with a kosher pickle.
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