🫙 From the Spice Rack
Louisiana Alligator
12 oz Aligator tail, pounded thin 8 oz Boudin sausage or Cajun link 2 oz Flour, seasoned salt/pepper 2 oz Cooking oil or clarif.butter 1 oz Bourbon whiskey 4 oz Heavy cream 16 oz C...
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Ingredients8 items
Ingredients
- 12ozaligator tail, pounded thin
- 8ozboudin sausage or cajun link
- 2ozflour, seasoned salt/pepper
- 2ozcooking oil or clarif.butter
- 1ozbourbon whiskey
- 4ozheavy cream
- 16ozcorn cake batter
- 12ozlouisiana compound butter
Directions
- 1
12 oz Aligator tail, pounded thin 8 oz Boudin sausage or Cajun link 2 oz Flour, seasoned salt/pepper 2 oz Cooking oil or clarif.butter 1 oz
- 2
Heat saucepan with oil
- 3
Lightly dredge medallions in flour and saute in hot pan for 10 seconds on each side
- 4
Remove from pan and hold on heated plate
- 5
Slice sausage in to thin pieces and place in saucepan
- 6
Cook for 1 minute, add bourbon and flame
- 7
Add compound buttern and melt it while swirling pan
- 8
Add cream and whip until smooth