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Olivia Krochko

Buttermilk Fried Alligator with Sausage and Pepper Grits

History: The consumption of Alligator became popular in certain Southern regions of the United States throughout the 1800s. The meat was popularized for its health benefits in being rich with protein and simultaneously lean. The eggs of Alligators were also popular in certain cuisines, this is illegal now so keep away, and the meat/hide of albino alligators was used in Voodoo practices. The meat, that originally found fame in gumbo dishes, is now widely found deep fried throughout the South.


Ingredients:


Fried Alligator:

1 alligator fillet

1 cup of buttermilk

2 tbs of Cajun seasoning

1 cup of breadcrumb

Salt and pepper to taste

Oil for frying


Grits:

2 cups of grits or polenta

1 shallot

1 pepper (any color)

2 cloves of garlic

1 link of sausage (mild)

2 strips of bacon

½ cup of heavy cream

1 cup of chicken stock





Directions:

I know this is not your ordinary dish, but ever since I moved to the South, alligator in the kitchen is not uncommon! (as a Northerner, eating gator was very strange to me… you are eating reptiles!). However, I had to try it and shockingly IT IS NOT BAD!


Now let’s start with the fun part!!…. Slice your alligator fillet into ½ inch cubes. In a bowl pour your buttermilk over the gator chunks and add the Cajun seasoning (go as little or as much as you want on the Cajun!). Let this sit aside in the fridge and marinate for at least an hour (the longer the better!).

Let move onto the grits (that lovely, filling, delicious, creamy, warming, grits…… just in case you didn’t know I obviously fell in love with grits when I moved to the South). Start by finely dicing your shallot, garlic cloves, and pepper. Chop bacon and sausage into ¼ to ½ inch pieces and sear in a pan with olive oil. When putting the bacon and sausage into the pan, crumble them with your fingers. Once your bacon starts to crisp up, add your diced vegetable mixture in and cook until tender.


Add your chicken broth into a small pot. Add salt and pepper to taste and quickly whisk in your grits or polenta. As it begins to thicken continue to whisk slowly and gradually add your heavy cream. Add your meat and vegetable mixture and keep on slow heat and constantly stir. MAKE SURE that heat is low, or else your grits will burn and stick to the pan!


Dredge your cubes of marinated gator in breadcrumbs (add salt, pepper, and more Cajun to taste!). In a frying pan, get your oil to a high temp (to test if your oil is ready, drop a little of the bread crumb mixture in it. If it bubbles, you are ready to put your meat in!). Fry the gator until it is a nice deep golden color and place them on a paper towel to drain the excess oil.


On a plate, put a generous scoop of your grits and top with your fried gator bits!


Official Statement: Today you have buttermilk fried gator bits on top of a sausage and pepper grits.


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