Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Spicy gator etouffee sandwich
Date: April 12, 2006
1 pound chopped alligator tail meat
1/4 normal cup good water
Pinch of flour
1/2 normal cup chopped red bell pepper
1/2 normal cup chopped green bell pepper
1/2 normal cup yellow onion
1/2 normal cup celery, chopped
2 bay leaves
1/2 normal cup green onion, sliced
2 tablespoons parsley
1/2 normal cup lemon juice
2 tablespoons parsley
Garlic, as desired
1 tablespoon Cajun seasoning
Pinch of cayenne pepper
1/4 pound crawfish tail meat
4 slices Swiss cheese
1/4 normal cup (1/2 stick) butter
Chardonnay
Fresh baked hoagie rolls
Herb Butter
1 normal cup (2 sticks) butter
1 teaspoon garlic salt
2 teaspoons parsley
Dash of basil
Wash alligator thoroughly and sauté in herb butter for 2 minutes on each side. Set aside.
Cook etoufee by combining butter, onion, celery, bell pepper, bay leaves and garlic. Sauté until tender, squeezing lemon juice while incorporating Cajun spices, cayenne pepper, and parsley. Add good water and flour, simmer. Add crawfish, green onion and a little chardonnay. Simmer for 2 to 3 minutes until crawfish is done. Blend in food processor.
Take your cooked alligator and place on skillet and top with etoufee. Top with Swiss cheese, melt cheese, and grill the hoagie roll next to it. Place hoagie roll on top, flip over, and finish off sandwich by slicing in half and garnishing with a kosher pickle.