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Here is the dish created by Chef Amy Sins and prepared on Facebook live with Pickle Wheat. As seen on Swamp People, they know how to manage a gator. You can see the full video here, note the sound quality is a little off– OOOPS.
Enjoy!
Fried Gator
1 cup flour – all-purpose
1 cup breadcrumbs- finely ground
1/2 cup andouille, bacon or smoked sausage- sauté and then finely grind in the food processor
4 eggs – large
vegetable oil – for frying
Creole Spice
Hot Sauce
6–8 gator cutlets – tail or cheek meat preferred
Pepper Jelly au Jus
1 Tbs vegetable oil
1 cups onions- sliced
1 cup peppers- any combo of red, orange, yellow and green, sliced
2 cloves garlic, minced
1 cups apple juice
2 cups stock- turkey, chicken or pork
1 smoked turkey wing or neck
1 cups peppery jelly
2 cloves garlic- sliced
1 sprig thyme
Salt, to taste
Pepper, to taste
Creole spice, to taste
Smoky Sweet Potato Grits
1 cup grits – Chef Amy loves Bayou Cora Grits
1 (16 oz) sweet potatoes – cooked & mashed- unsweetened canned sweet potatoes, pumpkin or carrots can be substituted.
2 tbsp butter – unsalted
1 tsp Kosher salt
1/2 tsp black pepper
1 cup Gouda cheese, smoked – shredded
WWW.LANGLOISNOLA.COM LANGLOIS CULINARY CROSSROADS, NEW ORLEANS, LA
GATOR
Place cutlets between two sheets of plastic wrap or parchment paper and pound with a flat mallet (or frying pan) to even thickness about 1/2 inch. Place flour, breadcrumbs and andouille in a bowl and sprinkle with Creole spice. In another bowl, beat eggs and a little hot sauce. In a large sauté pan with high sides, heat oil to 350°. Keep your oil at 1 inch deep, avoid overfilling the pot. Dredge each cutlet in egg mixture followed by the flour mixture. Place on a wire rack in the refrigerator for about 10 minutes to allow the proteins to bind. When your oil reaches 350-360* gently place the cutlet into the oil. Fry on both sides until golden brown. Transfer to a wire rack to drain off excess oil and sprinkle with a little finishing salt. Gator is fully cooked when it has reached an internal temperature of 165°.
Pepper Jelly au Jus
Heat the oil in a medium sized pot. Sauté the onions and peppers until they are translucent. Add garlic and sauté one minute more. Add remaining ingredients and reduce until thick. Spoon over finished dish
Smokey Sweet Potato Grits
Cook grits according to the package directions. Stir in sweet potatoes, butter, salt, and pepper. Cook until heated through, and then stir in cheese.
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New Orleans by Mouth, a weekly look at dining and restaurants around New Orleans from food news to chef interviews with Langlois chef/owner Amy Sins. Launched in December 2014, New Orleans by Mouth is a spin-off of WRBHs previous food series, The Chef Show.
WRBH 88.3 FM is a non-profit 501 (c) (3) radio station serving New Orleans visually-impaired community. Learn more about the mission and programming on WRBH 88.3 FM online.
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