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
Transcribed cooking instructions as a concept can be traced far back into history, in truth as far as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, in the main part, these ancient records were just very basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a series of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As we move into Roman times 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. He also recounts how the cooks of his times made use of a good variety of spices, including a few that will be familiar to modern cooks for example thyme, rue and parsley. During the following few centuries, the powerful and rich houses strove to offer the most exotic banquets, and consequentially the best cooks and their recipes increased in prestige. Even so, it wasn`t until the 1800s that fine cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and publishing the recipes of their peers. By the advent of the 1900s, cook books were greatly in demand mostly due to better eduction, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Alligator Grand Chenier recipe.
