Brat Haus' Fat Tuesday

Chef Payton Curry of Brat Haus shows us how to make some traditional Mardi Gras dishes, including alligator po'boys and a crawfish boil.

Crispy Fried Alligator Po'Boy with Creole Remoulade
(1lb) Crawfish Boil, Red Pots, Corn
Wild Boar Andouille sausage with Alligator Gumbo and Dirty Rice

Alligator Gumbo
 
2    c    dark roux
3    ea    green bell peppers, diced
3    ea    Vidalia onion, diced
8    ea    celery stalks, diced
2    ea    leeks, diced and washed
6    ea    garlic cloves, minced
2    c    chopped tomato
2    ea    bay leaves
12    c    parsley, chopped
1    t    salt
12    t    black pepper
12    t    cayenne pepper
14     t    mace
14    t    cloves
1    t    file
1    t    Worcestershire sauce
1    lb    peeled raw shrimp
2    lb    Alligator
1    gal    stock
2    qts    cooked long grain rice
 
Reheat darkened roux and all all veggies up to the garlic.  Stop there.  We will add that after 7 minutes.
 
7 minutes later add the garlic and tomatoes and toast for 3 minutes.  Now add the spices and cook for 2-3 minutes.  Add 12 of the stock and cook until thickened.  
 
Add alligator and cook until tender then add shrimp when you are 7 minutes out from plating.  Season with Worcestershire and more black pepper.  

Courtesy:
Brat Haus
3622 N. Scottsdale Rd.
Scottsdale, AZ 85251
(480) 947-4006
www.brathausaz.com
facebook.com/brathausaz