Alligator Creole

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This dish takes advantage of the resemblance alligator tail meat has—in texture, color, and weight—to baby white veal. The hardest part of the recipe is finding the alligator meat. (One online source is www.cajuncrawfish.com; see Food Sources.) If alligator meat is unavailable, you can use veal, pork loin, or even chicken instead. The best side dish for this is buttered stone-ground grits.