Ingredients
4 alligator filets
1 stuffing:
1/4 cup margarine
1/2 cup onions -- diced
1/4 cup bell pepper -- diced
1/4 cup celery -- diced
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/2 tsp garlic powder
1 cup water
2 chicken bouillon cubes
2 tsp parsley -- chopped
1/4 cup scallions -- chopped
1 1/2 cup bread crumbs from day old
1 bread
1 egg
1 lb dark crabmeat
Directions
Carefully pound alligator filets into hand-size rectangles, without
tearing meat. Lightly season with salt and cayenne pepper. Set aside.
In a large skillet, melt margarine and Saute onion, bell pepper and
celery until tender. Add salt, pepper and garlic to mixture and stir.
Dissolve bouillon cubes in water, add to mixture and boil for 3
minutes. Remove from heat. Stir in remaining ingredients, carefully
folding in the crabmeat last. Spoon stuffing onto alligator filets
and fold over "omelet-style." Secure edges with toothpicks if
desired. Grill in a pre-heated 350 lightly greased skillet. Serve
plain or with your favorite seafood sauce. Festival: Carencro Mardi
Gras Festival; February 25-28, 1995.
Recipe By : Cajun Country Recipes
Servings: 1 servings
Alligator Grand Chenier Recipe brought to you by Recipe Ideas
Categories: Cajun; Meat
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into ancient history, certainly as far as the ancient Egyptians, and maybe further still. Interesting though that is, mostly, these early records were just simple hieroglyphic recipes for preparing meals.
Progressing into The time of the romans around 25BC a man called Apicius created some documents detailing recipes prepared by the Romans. In his works, he describes how the meals were separated into appetizers, main course and dessert, something we still use today. Aspicius also informs us how the Roman cooks used a wide range of herbs and spices, including a few you will know for example bay, mint and dill. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including basil and rosemary. These new foods and tastes led to an increase in recipe manuscripts, most of which are now in academic collections. By the time we get to the twentieth century, cooking publications were highly popular mostly due to higher levels of literacy, people having more leisure time and disposable income. |
We hope you enjoy this Alligator Grand Chenier recipe.
