How to make Alligator & Crab Étouffée
Well, Pepé is complaining that his arm just about fell off after so much stirring, but that’s part of making this Alligator & Crab Étouffée. You have to make a roux (stir, stir, stir), then you have to stir some more to get the right consistency without burning it. Trust me, it’s all worth it.
Another Great Mardi Gras or Cajun Recipes…
Chicken & Seafood Gumbo
Mock Crab Cakes with Spicy Creole Rémoulade
Health Benefits of Alligator Meat
Alligator meat is high in protein and very low in fat. 3.2 ounces has 46 grams of protein and 0 saturated fat. Read more information here.
What does Alligator Meat Taste Like?
Well, we all have our own opinions, but my husband and I agree that it tastes like chicken and fish all at the same time. It has a similar texture of shrimp. It’s really delicious and I don’t know why people don’t eat more of it.
If you’re still not into gator, you can use crawfish, shrimp, or crab.
Step-by-Step Instructions
Chop all your vegetables so you have them ready to add to the roux.
Heat a dutch oven or large high sided skillet on high. To make the roux, add butter and flour to the pan. Stir this together quickly to form a paste and remove any lumps. Use a whisk or a wooden spatula with a straight bottom edge, making sure to get in the edges of the pan.
Once that is done, turn heat down to medium and continue to stir and scrap every bit of the roux, to prevent it from burning. It will transform from a paste to a liquid. *If it starts to burn or steam, turn heat down some more. If you burn it, and you’ll know it, and you’ll have to start over with a clean pan.
The roux will darken as it continues to cook. Once it has reached a dark golden color (*see picture above), add all the chopped vegetables and keep stirring for a few more minutes. All of that can take quite a while (20 minutes or more), so don’t get discouraged or impatient.
Turn heat back up to high, whisk in the crab stock and keep stirring. Your arm can rest soon. The sauce will come to a boil and start to thicken. Meanwhile, add the pepper, cayenne pepper, bay leaves and a large pinch of salt and some black pepper. Sauce should thicken enough to lightly coat the back of a spoon.
Once sauce is thick enough to coat the back of a spoon, add the alligator meat, and the chopped scallions, reduce the heat and simmer on low for 10-15 minutes.
Add parsley and lemon juice, stir, cook for a minute or two, taste and adjust again if needed.
To serve, place about 1 cup of cooked rice in each bowl, pour a ladle or so over the rice, top with a dollop of crab meat and serve immediately. Crab meat can be served room temp or slightly heated for 20-30 seconds in the microwave.
If you prefer, you can add the crab meat directly to the étouffée at the very last minute, but the presentation is nicer when you can see it on top.
Bon Appétit
Alligator & Crab Étouffée
Ingredients
- 1 Pound Alligator Meat not sausage, and cut into small pieces
- 1 Pound Crab Meat lump crab, king crab, snow crab, crawfish, shrimp, or more alligator…
- 1 Medium Yellow Onion chopped
- 4 Large Cloves Garlic minced
- 1 Red Bell Pepper chopped
- 1/2 Cup Clarified Butter or Ghee regular butter will also work, but it burns easier
- 1/2 Cup All Purpose Flour
- 1-2 Celery Ribs chopped
- 1 Jalapeño finely chopped
- 4 Cups Crab or Shrimp Stock or any seafood stock
- 1/2 Teaspoon Cayenne Pepper
- 2 Bay Leaves
- 1/4 Cup Scallions
- 1/4 Cup Lemon Juice
- 1/4 Cup Flat Leaf Parsley rough chopped
- Salt and Pepper to Taste
- Serve over cooked rice about 1 cup cooked rice per person or more if you want
Instructions
- Heat a dutch oven or large high sided skillet on high. To make the roux, add butter and flour to the pan. Stir this together quickly to form a paste and remove any lumps. Use a whisk or a wooden spatula with a straight bottom edge, making sure to get in the edges of the pan.
- Once that is done, turn heat down to medium and continue to stir and scrap every bit of the roux, to prevent it from burning. It will transform from a paste to a liquid. *If it starts to burn or steam, turn heat down some more. If you burn it, and you’ll know it, and you’ll have to start over with a clean pan.
- The roux will darken as it continues to cook. Once it has reached a dark golden color (*see picture), add all the chopped vegetables and keep stirring for a few more minutes. All of that can take quite a while (20 minutes or more), so don’t get discouraged or impatient.
- Turn heat back up to high, whisk in the crab stock and keep stirring. Your arm can rest soon. The sauce will come to a boil and start to thicken. Meanwhile, add the pepper, cayenne pepper, bay leaves and a large pinch of salt and some black pepper. Sauce should thicken enough to lightly coat the back of a spoon.
- Once that happens, add alligator meat, and chopped scallions, reduce the heat and simmer on low for 10-15 minutes.
- Add parsley and lemon juice, stir, cook for a minute or two, taste and adjust again if needed.
- To serve, place about 1 cup of cooked rice in each bowl, pour a ladle or so over the rice, top with a big dollop of crab meat and serve immediately. Crab meat can be served room temp or slightly heated for 20-30 seconds in the microwave. If you prefer, you can add the crab meat directly to the étouffée at the very last minute, but the presentation is nicer when you can see it on top.
