Cajun Alligator Maque Choux

Adding meat like gator turns this traditional Cajun side dish of stewed corn into a meal

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5-7
serves
13
ingredients
Easy
difficulty

It’s alligator season in the South. If you are lucky enough to draw a tag and connect with one of these prehistoric beasts, you will have lots of great meals to come. Our friends down at Mineral Springs Seafood in Panacea, Florida, report that the season started a bit slow around there, but things were picking up. They might even manage to slip away from the shop for a bit and get out to fill a tag or two of their own in the days to come.

If you do happen to find yourself with some gator meat, this maque choux recipe is the perfect way to serve it up. Traditionally a side dish, this sweet corn-based recipe elevates to a meal on its own with the addition of meat like gator, shrimp, or redfish.

To make this traditional Cajun side into a complete, and tasty, meal, just add gator.

Never heard of maque choux? It’s a classic Cajun dish featuring sweet corn, onion, bell peppers, and tomatoes. Since it cooks in one pan, it's quick and easy to make, even on a busy weeknight. The dish’s origin isn’t clear, but most think it was a combination of Native American and Creole French cooking methods.

Buy your favorite premixed blackening seasoning at the local grocery store, or use this blend from our blackened redfish recipe.

Ingredients

1 pound alligator tail meat, cut into bite-sized pieces

2 tablespoons blackening seasoning blend

2 tablespoons vegetable oil

2 tablespoons butter

1 green bell pepper, diced

1 medium yellow onion, diced

1 clove garlic, minced

1 (24-ounce) bag frozen sweet corn

1 (14.5-ounce) can diced tomatoes, drained

3/4 cup heavy cream

2 teaspoons salt

1 teaspoon Cajun or Creole seasoning

1 teaspoon black pepper

Cooking Instructions

Add the oil to a large skillet over medium-high heat. Sprinkle the alligator tail meat with the blackening seasoning blend.

Sprinkle the gator meat with the blackened seasoning blend.

Sauté the gator for 5 to 7 minutes or until just cooked through. Move the gator to a warm plate.

Sauté the gator meat over medium-high heat until just cooked through.

Add the butter to the skillet. Sauté the peppers, onion, and garlic until soft, about 5 minutes.

Cook the peppers and onions down until they are soft and caramelized.

Add the corn and tomatoes to the pan. Stir well. Reduce heat to medium and continue cooking another 5 minutes or until the corn is cooked through.

Return the alligator to the skillet and pour in the heavy cream. Add the salt, Cajun seasoning, and black pepper. Bring the mixture to a boil, then turn down the heat to low and simmer the dish until the sauce thickens, another 5 minutes.

Pour in the cream and bring to a boil to thicken the sauce.

 

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