Buffalo Alligator Po’ Boys
Buffalo Alligator Po’ Boys
Yields: 6 servings
Ingredients
- Vegetable oil, for frying
- 1 cup Slap Ya Mama Cajun Hot Sauce
- 6 tablespoons butter
- 1 tablespoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 pound alligator meat, cut into bite-size pieces
- 1 (12-ounce) box Slap Ya Mama Cajun Fish Fry
- 6 (8-inch) New Orleans-style French bread pieces, split
- Blue Cheese Celery Slaw (recipe follows)
Blue Cheese Celery Slaw
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons grainy mustard
- 1 tablespoon apple cider vinegar
- Juice of 1 lemon
- 1 tablespoon minced garlic
- 1 handful chopped fresh parsley
- 1 teaspoon celery salt
- ½ teaspoon ground black pepper
- ½ (16-ounce) bag tricolor coleslaw mix
- 2 cups thinly sliced celery
- 1 (5-ounce) container crumbled blue cheese
Instructions
- In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a medium saucepan, bring hot sauce, butter, garlic powder, and Worcestershire to a simmer. Cook for 2 to 3 minutes. Reduce heat to low, and cook for 10 minutes. Remove from heat.
- In a large bowl, toss together alligator meat and fish fry coating, shaking off excess. Carefully add to hot oil in batches, and fry until golden brown, about 3 minutes. Let drain on paper towels. Toss in warm buffalo sauce.
- Place 8 to 10 alligator nuggets on bottom of each French bread piece, and top with Blue Cheese Celery Slaw. Serve immediately.
Blue Cheese Celery Slaw
- In a small bowl, combine mayonnaise, sour cream, mustard, vinegar, lemon juice, garlic, parsley, celery salt, and pepper.
- In a large bowl, combine coleslaw mix, celery, and blue cheese. Add sour cream mixture to coleslaw mixture, and toss to combine. Cover and refrigerate for at least 1 hour.