Alligator Chili: A Treat For Curious Eaters

NF Note: Alligators in chili? That's not common around these parts. However, we know there are scores of Fayette County citizens who have their roots down in the bayou.

(NAPSI)-It's time to set the record straight on an often misunderstood Louisiana delicacy.

Those who are leery of trying Louisiana alligator meat often fear that the flavor will be too exotic, but Chef John Folse, a Louisiana restaurateur, knows otherwise. "Alligator is one of those swamp floor pantry ingredients that adapt so well to all of the cooking techniques in Southern cooking," said Folse. "So whether served in a classic fashion or smothered in a sauce piquante, the flavor of alligator is excellent."

Folse introduces curious eaters to alligator meat at his restaurant, Lafitte's Landing at Bittersweet Plantation in Donaldsonville, La. It is here that Chef Folse serves alligator sausage as an appetizer. The meat's leanness and versatility have put its popularity on the rise, and alligator meat is appearing in kitchens just as notable as Chef John Folse's around the country. This recipe is from his cookbook:

Alligator Chili

Prep Time: 1.5 Hours

Yields: 6 Servings

3 pounds alligator meat, diced

½ cup vegetable oil

2 cups diced onions

1 cup diced celery

1 cup diced bell peppers

2 tablespoons minced garlic

2 tablespoons diced jalapeño peppers

1 (16-ounce) can pinto beans

3 (8-ounce) cans tomato sauce

1 cup chicken stock

1 tablespoon chili powder

1 teaspoon cumin

Salt and cracked black pepper to taste

Granulated garlic to taste

In a large Dutch oven, heat vegetable oil over medium-high heat. Add alligator and sauté 20 minutes to render juices. Add onions, celery, bell peppers, minced garlic and jalapeño peppers and sauté 3−5 minutes or until wilted. Add pinto beans, tomato sauce and chicken stock. Bring to a low boil, then reduce to simmer. Stir in chili powder and cumin and cook approximately 1 hour or until alligator is tender, stirring occasionally. Season to taste using salt, pepper and granulated garlic. Serve over spaghetti, if desired.

For more great recipes, visit www.LouisianaSeafood.com.

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Gators and Snakes, and Oh My!

NF Note: On our last visit two years ago to the Serpentarium, we ran across a Fayette County connection. The parents of one employee lived in Fayetteville. So it is with our regret we didn't get to see Maria this year on our adventure. She has moved on.

It's been a few years since we had stopped to tour the Edisto Island Serpentarium on Edisto Island, South Carolina. So, on this trip, we came back for an encore visit. What a treat this place is. That is, if you are interested in learning about snakes and reptiles!

While I am not a personal fan of these slithery creatures or the prehistoric looking reptiles, I can appreciate their beauty and niche in the world.

The Edisto Island Serpentarium is a family owned operation and worth a stop. The owners truly care about the animals and teaching others about conservation in the ACE basin. If I remember correctly, their collection of alligators all have local roots. These guys are not afraid to go and catch them, or to teach others. Feeding time is interesting as the alligators see the owner with the bucket of treats and literally all line up for feeding. It's truly amazing to see how fast these guys can move when there is food involved. I do have to admit the close proximity of these guys to my family did make my tummy get a little queasy.

In addition to the alligators, there are plenty of snakes to view. Some are in some really big pits just kind of lying around. That is, I hope they are! It was surprising to realize that their snakes can also get dirty and have to have their open pits cleaned. One of the pits was closed on this particular visit until they could finish cleaning it out. No matter as there are plenty of others to see.

There is also the snake show which teaches the visitors about these creatures. Once again, I have to sit on the back row, but I always see it. As much as I am not a fan of the snakes, I do understand the need to be able to distinguish between the good and the bad boys.

The guys at the Serpentarium not only care for the animals, they also collect the venom so anti-venom can be made. Good job, mates!


There are also plenty of iguanas on display. These overgrown lizards don't hurt anyone (that I know of) and are rather prehistoric looking in their own right.

When you are in the area, take a break from the beach and spend a few hours at the Serpentarium. You'll come out knowing a little more about these animals. Perhaps, you'll even appreciate their watchful beady, oh I mean beautiful, eyes.

I'm proud to say that we came out with all of our fingers and toes intact!

Until next time,
Sandy Toes
While on Edisto

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