6 (8-inch) New Orleans-style French bread pieces, split
Blue Cheese Celery Slaw (recipe follows)
Blue Cheese Celery Slaw
½ cup mayonnaise
½ cup sour cream
2 tablespoons grainy mustard
1 tablespoon apple cider vinegar
Juice of 1 lemon
1 tablespoon minced garlic
1 handful chopped fresh parsley
1 teaspoon celery salt
½ teaspoon ground black pepper
½ (16-ounce) bag tricolor coleslaw mix
2 cups thinly sliced celery
1 (5-ounce) container crumbled blue cheese
Instructions
In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
In a medium saucepan, bring hot sauce, butter, garlic powder, and Worcestershire to a simmer. Cook for 2 to 3 minutes. Reduce heat to low, and cook for 10 minutes. Remove from heat.
In a large bowl, toss together alligator meat and fish fry coating, shaking off excess. Carefully add to hot oil in batches, and fry until golden brown, about 3 minutes. Let drain on paper towels. Toss in warm buffalo sauce.
Place 8 to 10 alligator nuggets on bottom of each French bread piece, and top with Blue Cheese Celery Slaw. Serve immediately.
Blue Cheese Celery Slaw
In a small bowl, combine mayonnaise, sour cream, mustard, vinegar, lemon juice, garlic, parsley, celery salt, and pepper.
In a large bowl, combine coleslaw mix, celery, and blue cheese. Add sour cream mixture to coleslaw mixture, and toss to combine. Cover and refrigerate for at least 1 hour.
Notes
Where to find it: Slap Ya Mama Cajun Hot Sauce and Fish Fry can be purchased on their website and are available at supermarkets and stores nationwide. Visit their website for a list of vendors near you.
Recipe by Louisiana Cookin' at https://louisianacookin.com/buffalo-alligator-po-boys/