Source of Recipe
Master Chef Don Easley
List of Ingredients
12 oz Alligator tail, pounded thin
8 oz Boudin sausage or Cajun link
2 oz Flour, seasoned salt/pepper
2 oz Cooking oil or clarified butter
1 oz Bourbon whiskey
4 oz Heavy cream
16 oz Corn cake batter
12 oz Louisiana Compound Butter
4 oz Green onion, thin sliced
Pound alligator into 12-1 oz 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 hold on heated plate.
Slice sausage in to thin pieces and place in saucepan.
Cook for 1 minute, add bourbon and flame.
Add compound butter and melt it while swirling pan. Add cream and whip until smooth.
Make 8 3-inch cornmeal cakes on griddle.
On heated plate put corn cakes in middle.
Put cooked alligator on corn cakes and ladle 3 oz sauce with sausage over all.
Sprinkle with sliced green onions for garnish.