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Tender alligator meat coated in a bold Cajun spice blend and seared in a blazing hot skillet. This Louisiana classic has a smoky, spicy crust and a surprisingly delicate, juicy interior. A true taste of the bayou!
For 4 servings
Prepare the Alligator and Spice Blend
Coat the Alligator
Blacken the Alligator
Tender alligator meat coated in a bold Cajun spice blend and seared in a blazing hot skillet. This Louisiana classic has a smoky, spicy crust and a surprisingly delicate, juicy interior. A true taste of the bayou!
This cajun_creole recipe takes 25 minutes to prepare and yields 4 servings. At 430.67 calories per serving with 40.32g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
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Serve Immediately
Reduce or omit the cayenne pepper for a milder version, or increase it for extra heat. You can also add a pinch of chili powder for a different smoky dimension.
This blackening spice and technique work wonderfully on chicken breast tenders, firm white fish like mahi-mahi or catfish, or large shrimp.
For a smokier flavor, thread the coated alligator onto skewers and grill over high heat for 2-3 minutes per side until cooked through.
Alligator meat is packed with high-quality protein, which is essential for building and repairing muscle tissue, supporting immune function, and maintaining overall body strength.
This dish provides a significant amount of niacin, a B-vitamin that plays a crucial role in converting food into energy, supporting the nervous system, and maintaining healthy skin.
Alligator is a surprising source of omega-3 fatty acids, which are known for their anti-inflammatory properties and benefits for heart and brain health.
Alligator has a unique flavor that is often described as a cross between chicken and fish, with a firm, slightly chewy texture. The tail meat, or tenderloin, is the most tender and has the mildest flavor.
Alligator meat itself is a very healthy choice. It's a lean source of high-quality protein, low in fat and cholesterol, and rich in niacin. This recipe includes a significant amount of butter, which adds fat and calories. For a healthier version, you can reduce the butter or use a high-smoke-point oil.
One serving of this blackened alligator contains approximately 495 calories, primarily from the alligator protein and the butter used in the preparation.
Alligator meat can be found at specialty meat markets, some larger supermarkets with exotic meat sections, or ordered online from suppliers that specialize in game meats. It is typically sold frozen.
Absolutely! You can mix a large batch of the spice blend and store it in an airtight container in a cool, dark place for up to 6 months. It's great to have on hand for fish, chicken, or other proteins.
While a thermometer is best for accuracy, you can tell the alligator is cooked when the meat is opaque and white all the way through. Cut into one of the larger pieces to check. Be careful not to overcook it, as it will become tough.
This recipe goes great with these complete meals
Tender, flaky mahi-mahi fillets coated in a bold Cajun spice blend and seared to perfection in a cast-iron skillet. This classic dish delivers a smoky, spicy crust and a juicy interior, ready in under 20 minutes.
Smoky, spicy, and incredibly flaky salmon with a signature blackened crust. This Cajun-inspired classic comes together in under 20 minutes, making it a perfect, flavor-packed weeknight dinner.
Tender mirliton squash shells filled with a savory blend of shrimp, crabmeat, and classic Cajun seasonings. A beloved Louisiana side dish that's hearty enough for a main course.
A classic Cajun stew featuring tender chicken simmered in a rich, spicy tomato gravy built on a dark roux and the holy trinity. This hearty and flavorful dish from Louisiana is pure comfort food, perfect served over a bed of fluffy white rice.
