SEAFOOD STEW (ALLIGATOR & SHRIMP IN THIS CASE)

Steps:

• 1. In a heavy Dutch oven heat th olive oil and butter or margarine, then saute the onions, green onions, bell pepper, and chives. Add the salt and pepper to sweat out the liquid from the onions and saute on low until the onions are nearly caramelized. Remove to a dish and set aside for later.
• 2. In a mixing bowl add the alligator and sprinkle with Beazell''s or Creole seasoning, Mr Garlic or substitute, and pepper and toss well to coat. In same Dutch oven heat olive oil until hot and add seasoned alligator and let cook on medium high heat until bottom is seared well. The top should be liberally sprinkled with dried chives and can now be flipped over for about 3-4 minutes, stirring occasionally. Quickly remove alligator nuggets to a plate and set aside.
• 3. In a microwave save Pyrex 4 cup measuring cup melt the margarine and butter for 1 minute. Add the cup of flour and whisk well. If the mixture doesn't seem quite thick enough add a little more flour. Put in the microwave for only 2 minutes on high. Stir and put for 2 more minutes on high. Continue for 1 minute incriments on high, stiring each time with wisk until color just starts to change from yellow to a light tan. Now start processing the roux on 30 second increments, stirring between every 30 mintues - being very careful not to splash ANY onto your hands. I have pictures of second and third degree burns that I can show you that happened within seconds of being splashed by hot roux - it's not pretty and it hurts like hell! The roux will brown pretty quickly so watch and stir every 30 seconds until it's peanut butter color and begins to smell nutty. It will keep cooking and get a little darker. You can cook it darker according to your taste but i like it just a little darker than peanut butter.
• 4. Once that's out of the microwave, I put the sauteed onions and bell peppers back in the microwave to heat up for a couple of minutes. In the originial Dutch oven, dump the roux and turn the heat to the lowest setting, then add the caramelized vegetables to the roux. Next add the minced garlic and the tomato paste. Stir well and allow to simmer for about 15 minutes. Add the shrimp stock and alligator and let simmer for 30 minutes. Taste and add seasonings as needed. Once alligator begins to get tender I add the shrimp and cook until shrimp are done.
• 5. Taste again to perfect seasoning, and just before serving put the last 2 Tbsp of butter into the sauce and quickly stir it in. Ladle over over white rice with French bread for sopping up the gravy. Ahhh, C'est ci Bon!
• 6. *NOTES: This was made using parts of a 9' 6" wild gator caught in the Honey Island Swamp of Louisiana and when my nephews are home again from the USMC I will make a huge batch of this but I'll also add Louisiana crawfish to the stew!