4ounces Butter (unsalted)
½cup All-purpose flour
8ounces Cést Tout Dried Trinity Mix
2lbs Boneless Alligator Meat
1bunch Green onions (sliced)
Louisiana Love Seasoning Blends to taste
Melt butter in large, heavy skillet or pot.
Whisk in flour and cook until light tan in color.
Add Cést Tout Mix and cook until the color of peanut butter.
Note: The onions in the mix will darken, but be sure not to burn.
Add water and bring to boil.
Reduce heat to simmer, add alligator, add Louisiana Love Seasoning, and cook for 25-30 minutes until meat is tender.
Note: Add water as necessary to desired consistency.
Taste and adjust seasoning.
Serve over medium grain white rice.
Jacked Up Monkey Bread with White Chocolate Satsuma Rum Sauce
½cup Sliced almonds
8ounces Unsalted butter (divided)
16ounces White chocolate
4ounces Bayou Satsuma Rum
¼cup Heavy whipping cream
¼teaspoon Ground cloves
½teaspoon Ground cinnamon
3cans Cinnamon rolls (ready to bake)
Preheat oven or grill to 375°
Place a heavy skillet over medium-high heat adding almonds.
Stir constantly until toasted, then remove to a bowl and set aside.
Melt 4 ounces of butter in a heavy pot over medium-high heat, then add chocolate stirring until melted.
Add rum, cream, cinnamon, and cloves. Stirring occasionally until boiling.
Reduce heat to simmer for 5 minutes, then remove.
Melt remaining butter.
Line a Bundt pan with cinnamon roll dough, drizzle with melted butter, and sprinkle with almonds.
Repeat process with remaining dough.
Bake for 25-30 minutes or until a skewer comes out clean when inserted in the thickest part.
Note: It is better to under bake this dish than to overbake.
Remove from oven, turn out onto a suitable plate, and drizzle with white chocolate sauce.