Mardi Gras Gator Meat Balls Food

GUMBO IN A JIFFY

Steps:

• In a large saucepan, cook sliced sausage until browned on both sides. Stir in the tomatoes, broth and water; bring to a boil. Stir in rice and corn; cover and remove from the heat. Let stand for 5 minutes. If desired, top with sliced green onions.

SPICY DEEP FRIED GATOR BALLS

Steps:

• Mix everything but cornmeal and oil together.
• heat oil.
• shape into balls.
• roll balls in cornmeal until coated.
• fry in oil until golden brown.
• drain on paper towels.

MARDI GRAS GATOR MEAT BALLS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Put the alligator meat, onions, green onions, parsley, celery and potatoes through a meat grinder into a large bowl. Mix in the eggs, savory, salt and pepper until well blended. Shape into 1 ounce balls (golf ball sized) and roll in cracker meal.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry meat balls until golden and crisp. Drain on paper towels.

LOUISIANA MARDI GRAS PASTA

Steps:

• In a cast iron pot (3 qt), melt butter over med-high heat.
• Add green onions, mushrooms and andouille.
• Saute 3-5 minutes, add garlic and tomatoes and continue to saute for 3 minutes.
• Add shrimp and crab meat or crawfish cooking for 2 additional minutes.
• Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to half.
• Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately 5 minutes.
• Add diced bell pepper and chipped butter, 2- 3 pats at a time, swirling pan constanly over burner.
• Do not stir with a spoon.
• Continue adding butter until all is incorporated.
• Remove from heat, add parsley and season to taste using salt and pepper.
• Gently fold in cooked fettudcine and serve.
• This is also good served cold as a pasta salad.