Alligator and Crawfish Etouffee Po-Boys - Cajun (Cajun Recipes)

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Step 5:

Add crawfish, green onion and a little chardonnay. I used 1/2-3/4c of chardonnay, and it was a little much but still tasted great. You can also throw some 'gator in there at this point (I did), but that's up to you. Simmer until the crawfish takes on the color of the etouffee somewhat. Blend in food processor until the etoufee has a nice creamy consistancy.

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Step 6:

Take some of your cooked gator and lay it out in the bottom of a s****et. Spoon some of your etouffee over this, then lay a piece of swiss [COLOR=#2B65B0 ! important]cheese[/COLOR] on top. Heat this until the swiss cheese melts.

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Step 7:

While waiting for the cheese to melt, toast some of your bread in a seperate pan if you desire.

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Step 8:

When the cheese is melted, place the bottom half of your bread on top of the etouffee on the s****et and flip it and the etoufee over at the same time.

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Step 9:

Most people will probably be grossed out by this, but most anyone who has tried true cajun cooking will tell you that you have no clue what you're missing out on.

Alligator is probably one of my favorite meats, rivaling a nice quality Black Angus steak. It's up there with main lobster for me. It's not fishy tasting at all, which is obviously because alligator is a reptile not seafood The texture when properly prepared is slightly chewy but very tender at the same time. Many people say that alligator is a very tough meat, and if someone says this they truly haven't had properly prepared alligator.

Enjoy your Alligator and Crawfish Etouffee Po-Boys.