Ingredients
- 12 aligator tail
- 325 gr louisiana compound butter
- 290 gr corn cake batter
- 130 gr boudin sausage
- 110 ml cream (heavy)
- 55 gr green onion
- 55 ml cooking oil
- 30 gr flour
- 28 ml bourbon whiskey
Pound alligator into 12-1 oz medallions. Heat saucepan with oil. Lightly dredge medallions in flour and saute in hot pan for 10 seconds on each side. Remove from pan and hold on heated plate. Slice sausage in to thin pieces and place in saucepan. Cook for 1 minute, add bourbon and flame. Add compound buttern and melt it while swirling pan. Add cream and whip until smooth. Make 8 3-inch cornmeal cakes on griddle. On heated plate put corn cakes in middle. Put cooked alligator on corn cakes and ladle 3 oz sauce with sausage over all. Sprinkle with sliced green onions for garnish.
