The whole tail.
The rest of this animal is in the freezer in the garage - ready to go in the trash Wednesday night so it can promptly go to landfill heaven Thursday morning.
Story is - Lee's uncle shot an alligator at the bay house because it was eating their ducks. Then they thought it a good idea to skin and clean this alligator.
Then Lee brought the WHOLE THING home.
Gross.
So he soaked the tail in milk and spices and put it on the grill.
I decided that I would have a back up plan - Dirty Rice and New Orleans BBQ Shrimp.
I had alot on the stove at once. One of these was the stock for the BBQ sauce on the shrimp -
Yum, shrimp skins!
I was also making dirty rice - recipe to follow..
Here are the shrimp as a final product. The recipe called for heavy cream and I think it over powered the bbq sauce. I was pretty mad. It tasted good but I would have been happier with making a big batch of peel-&-eats. Oh well.
Gross.
It tasted bad. Clarification - it tasted like the grill and was chewy. Lee didn't have high expectations, but gave it a try.Recipe -
Dirty Rice
Ingredients:
1 package of smoked sausage (I used Eckridge) cut into small bites
2 stalks celery, chopped small
1 onion, diced
1 clove garlic
1 green bell pepper, diced
2 cups rice
5 cups chicken stock
1 tablespoon cayenne pepper
Creole seasoning
Add rice and chicken stock to large pot and cook 20 minutes, until liquid is absorbed.
Meanwhile, in a large skillet, cook sausage in a little olive oil until brown and starting to crisp. Add onions, celery, bell pepper, and garlic and sautee about 5 more minutes, until soft. Add cayenne pepper and shake a little creole seasoning on. Start out slow, because you will want to flavor it some more once the rice is added in.
Add in rice, leaving the skillet on low.
Stir all together and start taste testing. Add more creole seasoning until you are happy with the taste.
That's it!
1 comment:
alligator...wow
eww
the shrimp look tasty though! :D
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