Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by Bobitis, Aug 28, 2009.
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Spent the last couple hours in the kitchen.
Slice and dice, simmer and stir.
I gotta be honest here.
The frog came from China and was wonderful. As much as I expected.
The gator (and the frog) were bought from from CajunGrocer.
While I knew I wasn't going to get 'steaks' from them, I expected somewhat more than what I got.
For a hundred bucks, I "assumed" I'd get more than the trimmings from the bones. Not so.
Aint never had me no frog legs, but gator is quite delicious... The other other other white meat. Tastes alot like chicken, really...
Hey Bob: How much meat in lbs. did you get for $100? Did that price include shipping? Would you do it differently, now that you know what to expect? I love frog legs & was thinking about buying some, but threw on the brakes when you said "Buyer beware".
If it is a piece of gator tail then slice it, rub jerk spice on it and barbecue it. It is very good. I lived in Florida for a few years and ate a lot of gator tail that way.
Hey Bob, Ill be at the convention center next friday, tupperware me a bowl
Incorrect Sir, Jambalaya does not have any roux. Jambalaya is a rice based dish with vegetables and meat.
This recipe by Chef John Folse,
1/4 cup vegetable shortening or bacon drippings
3 pounds pork, cubed substitute your gator
2 pounds andouille sausage, sliced*
2 cups onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
1/2 cup garlic, diced
6 cups beef or chicken stock
2 cans diced tomatos
1 cup green onions, sliced
1/2 cup parsley, chopped
salt and cayenne pepper
Louisiana hot sauce
5 cups long-grained rice
*or your favorite smoked sausage
Prep Time: 1 Hour
In a 7-quart cast iron Dutch oven, heat shortening or bacon drippings over medium-high heat. Saute' cubed gator until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat. Add smoked sausage and stir fry an additional 10-15 minutes.
Tilt the pot to one side and ladle out all oil, except for one large cooking spoon. Add onions, celery, bell pepper and garlic. Continue cooking until all vegetables are well caramelized. However, be very careful, as vegetables will tend to scorch.
Add beef or chicken stock and tomatos, bring to a rolling boil and reduce heat to simmer. Cook ingredients in stock approximately 15 minutes for flavors to develop. Add green onions and parsley. Season to taste using salt, pepper and Louisiana Gold hot sauce.
Chef Folse suggests that you slightly over-season because the rice tends to require a little extra seasoning. Add rice, reduce heat to very low, cover and cook 30-45 minutes, stirring at 15-minute intervals. Do not uncover except to stir.
Any of you folks out there ever heard of beef. It's very popular
in some places. You ought to try it. Beats the hell out of dead
frogs and crocodiles.
I prefer Buff to beef, its better for you.
I use this site a lot.
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