Alligator Soup Recipes

ALLIGATOR SOUP

Steps:

• Combine the salt, paprika, cayenne, garlic powder, onion powder, cumin, basil, thyme, peppers, and oregano in a small bowl.
• Take 1 teaspoon of the seasoning mix and rub it over the meat.
• In a 5 1/2 quart saucepan, heat 1/4 lb of butter over high heat until about half melted. Add meat and cook until meat is well browned and sediment on bottom of pan is continuously building up, about 13 minutes, scraping bottom of pan occasionally. Remove from heat. With a slotted spoon, transfer meat and any very brown bits to a bowl and set aside.
• Return pan to high heat and add remaining butter and 3/4 cup onions, scraping up all browned sediment, then stirring occasionally.
• Stir in 1/2 cup celery.
• Add flour, stirring until well-blended. Cook about 2 minutes, stirring and scraping frequently.
• Stir in tomatoes, garlic and 2 tablespoons of seasoning mix. Cook about 4 minutes, stirring and scraping.
• Add 1/2 cup stock and stir and scrape until browned sediment is dissolved.
• Add 1/2 cup more stock and the remaining seasoning mix. Cook about 2 minutes, stirring and scraping frequently.
• Add remaining stock and stir and scrape well.
• Return meat to pot and add sherry. Bring to a boil, stirring and scraping frequently.
• Reduce heat and simmer about 15 minutes, stirring and scraping occasionally.
• Add remaining onions and celery. Continue to cook until meat is tender, about 30 minutes more, stirring and scraping occasionally.
• Serve in bowls over cooked rice.

IVEY HOUSE GATOR CHOWDER

Steps:

• In a medium saucepan, heat the bacon grease and butter over medium heat. Add the potatoes and cook for 2 minutes. Add all remaining vegetables, then cook for an additional 3 minutes. Add the seasonings and flour. Cook for 3 additional minutes. Do not brown ¿ leave blond. Add the port wine, water, and seafood base. Cook until the mixture thickens. Add the tomato sauce, and cook for 3 more minutes. Add the alligator meat. Cook for 5 more minutes ¿ do not overcook the gator. Adjust seasoning, to taste. Serve in large soup bowls.

ALLIGATOR FINGERS

Steps:

• Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes.
• Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame.
• Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat.
• When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot.
• To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.