Photography by Jim Bathie | Food Styling by Vanessa Rocchio | Styling by Haley Bilunas
This Creamy Grits and Gator Grillades is a rich Louisiana classic that combines tender pan-fried alligator with a hearty tomato-based gravy, peppers, onions, and Creole seasoning. Simmered until perfectly tender and served over buttery, cream-infused grits, this dish delivers bold Cajun-Creole flavor in every bite. This recipe transforms alligator into a deeply flavorful, stick-to-your-ribs meal.
Creamy Grits and Gator Grillades
Makes 6 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon Creole seasoning
- 1½ pounds fresh or frozen alligator meat, thawed if frozen, patted dry, and cut into 2-inch pieces (cut any thick portions in half through center to make them thinner)
- Vegetable oil, for frying
- ½ cup dry red wine
- 2 tablespoons unsalted butter
- 1 stalk celery, chopped
- 1 medium yellow onion, chopped
- ½ medium green bell pepper, diced
- ½ medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups beef stock
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- 2 dried bay leaves
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot sauce
- 1 teaspoon chopped fresh thyme
- Kosher salt and ground black pepper, to taste
- 1 tablespoon chopped fresh parsley
- Creamy Grits (recipe follows)
- Garnish: chopped fresh parsley, ground black pepper
Instructions
- In a medium bowl, combine flour and Creole seasoning. Dredge alligator in flour mixture, shaking off excess.
- In a large cast-iron skillet, pour oil to a depth of ¼ inch, and heat over medium heat. Add alligator, and cook until golden brown, about 4 minutes per side. Remove from oil using a slotted spoon, and place on a platter.
- Add wine to skillet, scraping browned bits from bottom of skillet with a wooden spoon. Add butter, stirring until melted; add celery, onion, bell peppers, and garlic, and cook, stirring frequently, until tender, 4 to 5 minutes. Add tomato paste, and cook, stirring constantly, for 2 minutes. Add stock, tomatoes, bay leaves, Worcestershire, hot sauce, and thyme. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, for 10 minutes.
- Return alligator to skillet, and simmer, stirring occasionally, until sauce is thickened and alligator is tender, 30 to 40 minutes. Discard bay leaves. Season to taste with salt and black pepper. Serve immediately over Creamy Grits. Garnish with parsley and black pepper, if desired.
Creamy Grits
Makes 6 servings
Ingredients
- 2 cups water
- 1½ teaspoons kosher salt
- 1 cup quick-cooking grits
- 2 cups heavy whipping cream
- ¼ cup unsalted butter
Instructions
- In a large saucepan, combine 2 cups water and salt. Bring to a boil over medium-high heat. Gradually stir in grits and 1 cup cream. Cook, stirring constantly, for 1 minute. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until creamy, about 5 minutes. Add butter and remaining 1 cup cream (add more as needed), and stir until butter is melted. Cook, stirring constantly, until grits are thick and creamy. Remove from heat, and keep warm until ready to serve.
