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- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
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Ingredients
- 2½ pounds alligator meat, cut into 1-inch cubes
- 1 cup vegetable oil
- 1 cup flour
- 2 cups diced onions
- 2 cups diced celery
- 1 cup diced bell peppers
- ¼ cup minced garlic
- ¼ cup diced jalapeño peppers, peeled and seeded
- 1 (28-ounce) can diced tomatoes, with juice
- 2 quarts fish or shellfish stock (see recipe)
- 2 cups sliced button mushrooms
- 3 bay leaves
- 1 tbsp thyme leaves
- 2 tbsps chopped basil
- salt
- cracked black pepper
- granulated garlic to taste
- ⅛ tsp red pepper flakes
- ¼ cup chopped parsley
- ½ cup sliced green onions
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