Gator Medallions Over Corncakes w/Boudin

      As I have stated so many times on here I love Cajun or Creole food.  It is my favorite to eat and prepare.  I make no claims to being an expert chef in this area, but have learned plenty over the years.  Cream or grease in the roux?  Tomatoes or no?  Yes, I have Sassafras.  Of course that's not enough garlic!  I know the drill.  Barb and I love our gator and every once in awhile something new comes along that isn't just bread and fry.  More Creole than Cajun, this is one of those recipes.  I'm sure I'll get some grief over using packaged corn bread mix with sugar.  We like it sweet so deal with it.  These days you can find gator meat at many specialty meat shops throughout the US.  It is always tail meat, which is tender.  As I prepare this meal we are still in Manistee, MI where it's 33 and snowing.  We're still not home yet, but this warm meal made the RV feel like we were.

 

12 ounces of alligator tail, pounded thin
8 ounces of Boudin
3/4 cup of seasoned flour (salt, pepper, garlic powder, onion powder)
2 ounces of cooking oil or clarified butter   I USE EXTRA VIRGIN OLIVE OIL
1ounce of bourbon whiskey (this is to your taste, of course)
4 ounces of heavy cream
16 ounces of corncake batter I USE JIFFY CORNBREAD MIX/SUGAR
4 ounces of butter
4 ounces of green onion, sliced
dash paprika

      Make the cornbread mix in advance; set aside.  Pound alligator into 12 medallions.  Heat saucepan with oil.  Lightly dredge medallions in flour and sauté in hot pan for 10 seconds on each side.  Remove from pan and reserve on plate.

     Sauté whole boudin links in saucepan.  Cook for 1 minute, add bourbon and flame.  Add butter an melt while swirling pan.   Add cream and whip with whisk till smooth.

      On heated plate put corn cake in the middle.  Put gator on top, place boudin link on the side and ladle sauce over all.  Sprinkle with green onions, paprika and serve.

"We don't measure our seasoning.  We just sprinkle and shake until the spirits of our ancestors whisper....Dat's enough, chere"  

Katley Broussard

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