My friends at Crosby’s Crabs have been chiding me to do an alligator recipe. The only way I have ever had it is fried, fried, or fried. So I did some research and saw something Emeril had done and put my changes on it. It’s got some spice, a rich tomato sauce, and it’s New Orleans so the trinity is involved. I hope you like it.

1 pound alligator (I got mine at Crosby’s Crabs)
1 cup yellow onion, diced
2 teaspoons minced garlic
1/2 cup celery, diced
3/4 cup green pepper, diced
3 bay leaves
1 teaspoon oregano
5 plumb tomatoes, seeded and diced
1 cup white wine, divided
3 cups unsalted chicken stock
3 tablespoons of Worcestershire sauce
1/2 teaspoon red pepper flakes
1 teaspoon creole seasoning
16 ounces zucchini noodles
1 1/2 cup flour
1/4 cup oil plus 4 tablespoons plus 3 tablespoons

In a large pan, add 4 tablespoons of oil.

In a pie pan, add 1 cup flour with creole seasoning and red pepper.

Pound alligator until thin (1/2 inch).

Dip in flour mixture and place in oil and brown on both sides.

In a large 12-inch high sided pan on high, add 1/4 cup oil.

Add 1/4 cup flour and cook into a medium blonde roux, about 10 minutes stir constantly.

Add onions, celery, and green pepper and cook for 7 minutes.

Add tomatoes, bay leaves, and oregano and stir.

Add chicken stock and 1/2 cup wine and cook for 30 minutes.

Add alligator and cook for 15 minutes.

Add two tablespoons oil to a separate pan and add zucchini noodles and 1/2 cup wine; cook until done about 8 minutes.

Plate the noodles, top with the alligator mixture or you can also use rice.