Ingredients
- 12 ounces alligator meat pounded thin
- 8 ounces boudin sausage
- 2 ounces flour
- all-purpose seasoned with salt & pepper
- 2 ounces vegetable oil
- 1 ounce bourbon whiskey
- 4 ounces heavy whipping cream
- 16 ounces corn cake batter
- 12 ounces butter compound
- 4 ounces scallions
- spring or green onions thin
Instructions
- Pound alligator into 12 to 1 ounce medallions.
- Heat saucepan with oil.
- Lightly dredge medallions in flour and saute 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 ounces sauce with sausage over all.
- Sprinkle with sliced green onions for garnish.
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