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  • Writer's pictureTommy Centola

Sweet & Sour Alligator

When you glaze a protein, it always adds to the overall flavor of the dish. In that vein, I will feature two dishes with a glaze. The first one takes us on a Chinese slant.

2 pounds boneless alligator meat

1 1/2 teaspoons Creole seasoning

32 ounces chicken stock

2 cups fruit juice (orange, pineapple, grapefruit, etc.)

1/3 cup honey

1/3 cup soy sauce

Canola oil

2 onions, chopped

3 large carrots, chopped

2 bell peppers, chopped

2 tablespoons minced ginger

3 cloves garlic, minced

2/3 cup flour

3 cups broccoli florets (optional)

Hot cooked rice

Cut meat into -inch pieces and place in a large bowl. Add seasoning; toss well and set aside. Combine stock, juice, honey, and soy sauce in a saucepan over medium-high heat. Bring to a boil; reduce heat to medium-low and simmer until the liquid has reduced to 2 cups, about 25 minutes.

While broth mixture is simmering, heat 2 tablespoons oil in a skillet over medium heat. Add onions and carrots; sauté until carrots are almost ender. Add bell pepper, ginger, and garlic; sauté 5 minutes. Spoon hot vegetable mixture into the stock reduction; set aside.

Heat 1/2 cup oil in skillet over medium-high heat. Add flour to seasoned meat and toss to coat; shake off any excess. Fry alligator, in batches, until golden on all sides; drain on paper towels. Once all meat has been fully cooked, carefully deglaze skillet, discarding used oil and leaving browned bits skillet. Return meat to skillet. Add wet mixture and broccoli; stir well. Bring to a simmer over medium-high heat and cook 3 minutes, stirring constantly or until the broccoli is tender. Taste: adjust seasoning. Serve over hot rice.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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