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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/creamy-grits-and-gator-grillades/