Gator chowder - KPLC 7 News, Lake Charles, Louisiana

Gator chowder

Yields: 4 to 6 servings


                    3 ounces bacon grease
                    3 ounces clarified butter
                    4 ounces diced, peeled potato
                    4 ounces diced celery
                    3 ounces diced red bell pepper
                    3 ounces diced onion
                    1 teaspoon chopped garlic
                    1 teaspoon thyme
                    1 teaspoon seasoning salt
                    Freshly ground black pepper
                    6 ounces all-purpose flour
                    4 ounces port wine
                    2 quarts water
                    2 ounces seafood base
                    4 ounces tomato sauce
                    1 pound trimmed, cubed alligator meat


In a medium sauce pan, heat the bacon grease and butter over medium heat. Add the potatoes and cook for two minutes. Add all remaining vegetables, then cook for an additional 3 minutes. Add the seasonings and flour. Cook for 3 additional minutes. Do not brown – leave blond. Add the port wine, water, and seafood base. Cook until the mixture thickens. Add the tomato sauce, and cook for 3 more minutes. Add the alligator meat. Cook for five more minutes – do not overcook the gator. Adjust seasoning, to taste. Serve in large soup bowls.

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