By Talynn Walker
Fried Gator Meat
1 pound alligator meat cut into ½ pieces
1 tablespoon the Original “Louisiana” Brand Hot Sauce
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon Better Than Bouillon Roasted Chicken Base
1 tablespoon onion powder
1 package Shore Lunch Cajun Style Breading/Batter Mix
1 tablespoon Cajun seasoning
2 large eggs beaten and mixed with 1 tablespoon of water
2 cups vegetable oil
Heat Vegetable oil in medium sized saucepan on 375 degrees F
Add the Hot Sauce, olive oil, garlic, Roasted Chicken Base, and onion powder to a small bowl and mix together. Add the alligator tails and toss to coat, set aside.
Add the Breading/Batter Mix to a shallow bowl. Add the eggs and water to a separate shallow bowl.
Add the alligator tails to the egg mixture and toss to coat. Dredge each piece in the Breading/Batter Mix and add to the oil. Fry for 1 - 2 minutes or until crisp. Remove the fried alligator to a plate lined with paper towels.
Baked Potato Fries
2 large, peeled sweet potato fries. Cut into 1 x 3 inch wedges
3 tablespoons vegetable oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.
Place sweet potatoes and vegetable oil in a large bowl, and toss slightly. Sprinkle with salt, pepper, and paprika.
Arrange potatoes in a single layer on prepared baking sheet, being sure not to over crowd.
Bake until tender and golden brown, turn occasionally. Cook time is 18-24 minutes. Cool 5 minutes before serving.
Cajun Boiled Peanuts
1 pound raw peanuts with shells
1 package, 3 ounces, dry crab boil (Zatarain's® Crab and Shrimp Boil)
½ cup chopped jalapeno peppers
1 tablespoon garlic powder
½ cup of salt
2 tablespoons cajun seasoning
½ cup red pepper flakes
Place peanuts, crab boil, jalapenos, garlic powder, salt, and red pepper flakes into a slow cooker.
Pour in water to cover the peanuts and stir to combine.
Cover and cook on low until peanuts are soft, at least 24 hours.
Stir occasionally, and add water as needed to keep peanuts covered.
Drain and serve.
Crispy Fried Chicken
1 chicken, 4 pounds, cut into pieces
1 cup buttermilk
2 cups all purpose flour for coating
1 teaspoon paprika
Salt and pepper to taste
2 quarts vegetable oil for frying
Skin pieces of chicken if you prefer. Put flour in a large plastic bag, season the flour with paprika, and salt and pepper to taste.
Dip pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.
Place to coated chicken on a cookie sheet or tray. Cover with wax paper. Let sit until the flour is of a paste like consistency.
Fill a large skillet about ⅓ to ½ full of vegetable oil. Heat until very hot. Put in as many pieces of chicken as the skillet with hold. Brown the chicken in hot oil on both sides. When browned reduce heat and cover skillet, and let cook for 30 minutes. Remove cover, raise heat again, and continue to dry until crispy.
Drain the fried chicken onto paper towels. Keep the finished chicken in a slightly warm oven while preparing the rest.
Homemade Mac n’ Cheese
8 ounces uncooked elbow Macaroni
2 cups shredded sharp cheddar cheese
½ cup grated parmesan cheese
3 cups milk
¼ cup butter
2 ½ tablespoons all-purpose flour
2 tablespoons butter
½ cup of bread crumbs
1 pinch paprika
Preheat oven to 350 degrees F.
Cook macaroni according to the package directions. Drain.
In a saucepan melt butter over medium heat. Stir in enough flour to make a roux.
Add milk to roux slowly, stirring constantly. Stir in cheeses and cook over low heat until cheese is melted and sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F for 30 minutes. Serve.