Nothing says the South, nothing says New Orleans like the word "Blackened" when it comes to food.
BUT
Blackened is NOT to be confused with burnt. (except for Suer)
Most common is Blackened Seafood (Catfish) and Steak (meat) but I wanted to be a little more Cajun
.........so I chose the other white meat...
Blackened Alligator
1 pound alligator loin meat ( south of Kentucky it's OK to substitute Nutria if Alligator is not available. )
3 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 teaspoons thyme
1 teaspoon paprika
1 teaspoon oregano
Directions:
Disable smoke detectors (If you think I'm kidding, I'm not)
Pound alligator until slightly flattened.
Place the gator loins in a large bowl and drizzle olive oil over them until fully coated, let stand for 30 minutes.
Combine spices in a 9-inch pie plate or other large bowl.
Heat a cast iron skillet upside down over high heat for 5 to 10 minutes or until very hot.
Turn on vent fan during cooking to eliminate smoke. (good luck)
Using a hot pad, turn pan right side up.
Cook in hot oil for approximately 4 to 5 minutes, turning constantly after the first minute, keep the heat high.
When cooked, drain excess oil. Serve sliced across grain.
Serve with White Rice, Dirty Rice, or Red Beans and Rice, a side salad and Cajun Garlic bread (recipe later)
I'm sure Erik is already copying the recipe for this.....................
BUT
Blackened is NOT to be confused with burnt. (except for Suer)
Most common is Blackened Seafood (Catfish) and Steak (meat) but I wanted to be a little more Cajun
.........so I chose the other white meat...
Blackened Alligator
1 pound alligator loin meat ( south of Kentucky it's OK to substitute Nutria if Alligator is not available. )
3 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 teaspoons thyme
1 teaspoon paprika
1 teaspoon oregano
Directions:
Disable smoke detectors (If you think I'm kidding, I'm not)
Pound alligator until slightly flattened.
Place the gator loins in a large bowl and drizzle olive oil over them until fully coated, let stand for 30 minutes.
Combine spices in a 9-inch pie plate or other large bowl.
Heat a cast iron skillet upside down over high heat for 5 to 10 minutes or until very hot.
Turn on vent fan during cooking to eliminate smoke. (good luck)
Using a hot pad, turn pan right side up.
Cook in hot oil for approximately 4 to 5 minutes, turning constantly after the first minute, keep the heat high.
When cooked, drain excess oil. Serve sliced across grain.
Serve with White Rice, Dirty Rice, or Red Beans and Rice, a side salad and Cajun Garlic bread (recipe later)
I'm sure Erik is already copying the recipe for this.....................
