Ragin Cajun Gator Tail Recipes

RAGIN' CAJUN PASTA

Ragin' Cajun Pasta image

This recipe includes lots of our favorite things and can easily be adapted to use what you have on hand. A crusty bread for dipping in the sauce would be great with this!

Provided by Staci

Categories Meat and Poultry Recipes Pork Sausage

Time 35m

Yield 4

Number Of Ingredients 17

Ingredients

½ pound fettuccine
¼ cup butter
2 cloves garlic, minced
¼ cup sliced smoked sausage
2 roma tomatoes, diced
1 cup broccoli florets
½ green bell pepper, chopped
4 mushrooms, sliced
3 green onions, chopped
1 cup cubed cooked chicken breast
½ pound medium shrimp, peeled and deveined
¼ cup white wine
2 teaspoons Cajun seasoning
¾ cup milk
¼ cup grated Parmesan cheese
fresh ground black pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a rolling boil.
Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
Cook and stir until the sausage is browned and vegetables are tender.
Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.

Nutrition Facts : Calories 564.6 calories, Carbohydrate 50.3 g, Cholesterol 162.8 mg, Fat 23.7 g, Fiber 3.7 g, Protein 36 g, SaturatedFat 11.9 g, Sodium 798.7 mg, Sugar 6.5 g

RAGIN' CAJUN GATOR TAIL

Ragin' Cajun Gator Tail image

Gator meat is delicious and very high in protein and very lean. The perfect food for a high protein low fat diet.

Provided by David04

Categories Wild Game

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb alligator tail steaks
1 medium onion
6 cherry tomatoes, finely diced
1 green pepper, finely diced
8 whole mushrooms
1 cup orange juice
1/2 cup teriyaki sauce
cajun seasoning

Steps:

Marinate alligator in orange juice and teriyaki for 6 to 24 hours.
Place meat, onions, peppers, tomatoes and mushrooms in a small pan and baste with marinade.
Place in broiler for 2 to 3 minutes total, turning once.
Sprinkle with Cajun seasoning.

Nutrition Facts : Calories 88.2, Fat 0.4, SaturatedFat 0.1, Sodium 1385.3, Carbohydrate 18.5, Fiber 1.7, Sugar 13.1, Protein 4.4

GATOR TAIL

Gator Tail image

Provided by Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 cups flour
1/2 teaspoon salt
1/2 teaspoon coarse pepper
1 pound gator meat
Vegetable oil, for frying

Steps:

Mix flour, salt, and pepper in a large bowl with hands. Rinse gator and drain water. Dip in flour mixture. Shake off excess flour. Heat 1/2-inch vegetable oil in a deep frying pan to 350 degrees F. Drop the floured gator in pan and fry for 5 minutes or until golden brown. Serve immediately.

GRILLADE OF VEAL CHOPS AND CARIBBEAN LOBSTER TAIL

Grillade of Veal Chops and Caribbean Lobster Tail image

Make and share this Grillade of Veal Chops and Caribbean Lobster Tail recipe from Food.com.

Provided by jkoch960

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

18 ounces french-boned veal chops
ground black pepper, and salt -to taste
1 -8 ounce lobster tail, -split Shelled and Skewered
2 ounces watercress
2 ounces clarified butter
1 ounce white rum
1/4 teaspoon shallot
2 ounces cold butter (whole)
4 ounces passion fruit, nectar- (prefer with seeds for look)

Steps:

Place the veal chops on a heated grill of 140°F
Using clarified butter, season with pepper and salt.
Grill the lobstertail the same as veal chop.
Add passion fruit nectar and shallots in a 10″ saute pan. reduce in volume by 50% on medium heat.
Now add the white rum, and the flambe along with the butter; whisk and simmer until it becomes a nice creamy texture.
Strain the sauce and save about a dozen passion fruit seeds to garnish the sauce at plating time.
At the center of the plate add the veal chop with the lobster tail leaning off.
the veal chop.
Pour the sauce over the top and at the base of the plate. Use fresh watercress for garnish.

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