Florida, Alligator and Creole cuisine.

I loved in Florida for 15 years so I've had my share of alligator. I've always rather enjoyed it once I got over the fact I was eating a reptile. Now living in Washington state, alligator is not something commonly used or seen in stores. My folks were in Florida recently and decided to surprise me with a box of Florida delights. (gator meat, shiny tail lobster and rock shrimp.) My excitement was pretty high haven't had gator or cooked it in probably close to 8 years now. Now I've always had a love of all things Cajun and creole (cuisine wise). I have a soft spot for gumbo, jambalaya, red beans and rice, you name it. One of the first things that always come into my mind when I have gator on hand is etoufee. Which translated is too smothered. Delicious, quite easy to make and a perfect vehicle for things like gator. The smell of a good dark roux with the holy trinity (bell pepper, celery, onion) sauting on a stove is one of my absolute favorite smells in the world. For mine I like to substitute red bell pepper, blackened seasoning for the gator, a little splash of worcestershire and smoked ham stock.