Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeThis alligator-style gumbo is mixed with a blend of bell pepper, onions, celery and some Cajun spices for intense flavor, and best served over a bed of rice.
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Ingredients
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4 Pounds Alligator Meat
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4 Tablespoons Margarine
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1 Cup Bell Pepper, Chopped
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1 Cup Onions, Chopped
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2 Cups Celery, Chopped
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1/2 Cup All-Purpose Flour
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3 Dashes Tony’s Original Creole Seasoning
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2 Tablespoons Brown Sugar
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2 Cans Tomatoes
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3 Whole Bay Leaves
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8 Whole Cloves
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1/3 Teaspoon Hot Pepper Sauce
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1 Tablespoon Lemon Juice
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2/3 Cup White Wine
- Clear
Directions
- In a Dutch oven, melt margarine and add bell pepper, onions and celery.
- Sauté for 10 minutes or until vegetables are tender.
- Add flour and blend thoroughly.
- Add tomatoes gradually while stirring.
- Add Tony’s Original Creole Seasoning, sugar, bay leaves, cloves and hot pepper sauce.
- Bring to a boil.
- Add alligator meat to mixture and return to a boil.
- Reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
- Remove from heat; discard bay leaves and cloves.
- Stir in lemon juice and white wine.
- Serve over steamed rice.
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