Blackened Alligator Étouffée

blackenedalligatoretouffee Meaty and rich alligator meat smothered in a silky blond roux flavoured by the holy trinity and spiced with blackened seasoning.

1 lb alligator meat
1 cup butter, divided
¼ cup blackened seasoning
½ cup all-purpose flour, unbleached
1 cup celery, sliced
1 cup green bell pepper, diced
1¼ cup yellow onion, diced
14½ oz chicken broth
1 cup water
¼ cup dried parsley
1 Tbsp. tomato paste
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
¼ tsp. ground cayenne pepper

Garnish:
sliced green onion

To Serve:
cooked white rice

For the Alligator:
Melt half a cup of butter. Add ¼ cup of blackened seasoning to the melted butter and stir to combine.

Cube the alligator meat and add to the butter mixture, stirring to coat the alligator.

Heat a 12" cast iron skillet over high heat.

Add the butter-coated alligator to the preheated skillet, occasionally stirring for about 5 minutes or until the alligator is blackened on all sides. Set aside.

For the Étouffée:
In the same skillet as before on low heat, melt ½ cup of butter.

Stir all-purpose flour into the melted butter and cook over low heat until the roux becomes a light caramel colour.

Add celery, onion and bell pepper to the roux and stir to coat.

Pour in water and chicken broth, add the tomato paste, then parsley, salt, pepper and cayenne.

Bring to a boil, add the blackened alligator and reduce to a simmer for about 20 minutes.

Serve with cooked white rice and garnish with sliced green onion.

Cook's Notes:

Alligator meat can be found in the frozen seafood section of most grocery stores.
Slightly melting the butter and adding the seasoning helps ensure all of the alligator meat is fully coated.
When making the roux, be sure that you are constantly stirring. Do not let up, or you will end up with clumps.