Whole Louisiana Smoked Alligator Recipe (2024)

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Whole Louisiana Smoked Alligator Recipe (1)

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The Whole Louisiana Smoked Alligator Recipe is a dish made from an entire alligator, which is smoked to perfection. This culinary creation is a unique delicacy known for its distinct flavor and presentation.

This dish starts with a whole alligator, carefully prepared for smoking. The alligator is seasoned with a blend of spices to enhance its natural taste. Then, it is slowly smoked over a wood fire, allowing the smoky flavor to infuse into the meat. The smoking process gives the alligator a rich, smoky essence that sets it apart from other dishes.

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In terms of health benefits, alligator meat is lean and high in protein. It is a good source of nutrients like vitamins B12 and niacin, as well as minerals like phosphorus and selenium. This lean protein can be a nutritious addition to a balanced diet.

Additionally, alligator meat is low in saturated fat, making it a healthier alternative to some other meats. It is also free from carbohydrates, which can be appealing to those following low-carb diets.

In summary, the Whole Louisiana Smoked Alligator Recipe is a unique dish made from a whole alligator, smoked to perfection, and seasoned to enhance its flavor. It offers a lean source of protein and various nutrients, making it a distinctive and potentially nutritious choice for those looking to try something different.

Whole Louisiana Smoked Alligator Recipe (2)

How To Make Our Whole Louisiana Smoked Alligator Recipe

Ingredients (8 Servings)

30 lb Whole Alligator (dressed)
2 cups Cajun Seasoning

For the Glaze

3/4 cup orange juice
1/2 cup honey
2 tbsp bourbon
1 tbsp ground ginger

For the Seasoning

3 tablespoons smoked paprika
2 tablespoons fine kosher salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoons onion powder
1 tablespoon dried oregano
1 tablespoon cayenne
1/2 tablespoon dried thyme

Instructions

1. Thoroughly clean the 30 lb Whole Alligator (dressed) and pat it dry with paper towels.

a. Use a sharp knife to remove any excess fat and skin from the alligator.
b. Rinse the alligator inside and out with cold water to ensure it’s clean.

2. In a bowl, combine 2 cups of Cajun Seasoning and set it aside.

a. Make sure the Cajun Seasoning is evenly mixed for consistent flavor.

3. Prepare the glaze by combining 3/4 cup of orange juice, 1/2 cup of honey, 2 tbsp of bourbon, and 1 tbsp of ground ginger in a separate bowl.

a. Stir the mixture until the honey is fully dissolved.

4. For the seasoning mix, combine 3 tablespoons of smoked paprika, 2 tablespoons of fine kosher salt, 2 tablespoons of garlic powder, 1 tablespoon of ground black pepper, 1 tablespoon of ground white pepper, 1 tablespoon of onion powder, 1 tablespoon of dried oregano, 1 tablespoon of cayenne, and 1/2 tablespoon of dried thyme in another bowl.

a. Ensure all the spices are thoroughly mixed to create a balanced seasoning.

5. Preheat your smoker to 225°F (107°C) using your preferred wood chips or chunks for smoking.

a. Maintain a consistent temperature throughout the smoking process.

6. Rub the prepared Cajun Seasoning generously all over the cleaned and dried alligator.

a. Make sure to cover every part of the alligator for even flavor.

7. Inject the glaze mixture into different parts of the alligator using a meat injector.

a. Distribute the glaze evenly to infuse flavor into the meat.

8. Apply the prepared seasoning mix to the entire alligator, pressing it into the meat for better adhesion.

a. Ensure that the seasoning covers the alligator evenly for a balanced taste.

9. Place the seasoned alligator onto the smoker’s grates.

a. Arrange it carefully to allow proper airflow and even cooking.

10. Smoke the alligator at 225°F (107°C) for approximately 4 to 5 hours, or until the internal temperature reaches 160°F (71°C).

a. Monitor the temperature regularly to avoid overcooking or undercooking.

11. During the smoking process, baste the alligator with any remaining glaze every hour to keep it moist and flavorful.

a. Use a brush or a mop to apply the glaze evenly.

12. Once the alligator reaches the desired internal temperature, remove it from the smoker.

a. Let it rest for about 20 minutes before carving to allow the juices to redistribute.

Estimated prep time: 30 minutes

Estimated cooking time: 4-5 hours

Whole Louisiana Smoked Alligator Recipe (3)

Pots, Pans and Cooking Equipment Needed for The Whole Louisiana Smoked Alligator Recipe

Large smoker
Meat injector
Mixing bowls
Basting brush
Sharp knife
Meat thermometer
Meat carving tools

Best Way to Store Leftovers From The Whole Louisiana Smoked Alligator Recipe

a. Store leftovers in airtight containers to maintain freshness.
b. Use resealable plastic bags for smaller portions.
c. Consider vacuum-sealed bags for longer storage.
d. Label containers with the date to track freshness.
e. Keep leftovers in the refrigerator at or below 40°F (4°C).
f. Freeze leftovers for extended storage in a freezer-safe container.

Tips and Tricks For Easier Creation

Marinate the alligator overnight for enhanced flavor.
Use a meat injector to distribute the glaze evenly.
Monitor the smoker’s temperature with a thermometer.
Keep the smoker clean to avoid unpleasant flavors.
Rest the smoked alligator before carving for juiciness.
Experiment with different wood chips for unique smoky notes.
Serve with citrus wedges for a refreshing touch.

Side Dishes and Desserts For the The Whole Louisiana Smoked Alligator Recipe

a. Coleslaw with a tangy vinaigrette.
b. Cornbread for a classic Southern pairing.
c. Roasted vegetables for a healthy choice.
d. Cajun-style dirty rice for a flavorful side.
e. Garlic mashed potatoes for a hearty option.
f. Collard greens with bacon for Southern soul food.
g. Fresh fruit salad for a light and refreshing complement.

How To Serve the Whole Louisiana Smoked Alligator Recipe

a. Carve the smoked alligator into portions.
b. Arrange the portions on a large serving platter.
c. Garnish with fresh herbs for a pop of color.
d. Provide extra glaze for dipping or drizzling.
e. Serve with the chosen side dishes.
f. Offer lemon wedges for added zest and flavor.
g. Enjoy the unique flavors of this Louisiana delicacy.

Dietary Substitution For The Whole Louisiana Smoked Alligator Recipe

1. Vegan Options for the Whole Louisiana Smoked Alligator Recipe:

a. Substitute the Whole Alligator with a large jackfruit for a plant-based alternative.
b. Replace honey in the glaze with maple syrup for a vegan sweetener.
c. Use vegan bourbon or omit it from the glaze.
d. Create a vegan Cajun seasoning mix with paprika, salt, garlic powder, black pepper, white pepper, onion powder, dried oregano, cayenne, and dried thyme.
e. Opt for a vegan smoked paprika in the seasoning.

2. Gluten-Free Options for the Whole Louisiana Smoked Alligator Recipe:

a. Ensure the Cajun Seasoning is certified gluten-free.
b. Use gluten-free orange juice in the glaze.
c. Verify the bourbon is gluten-free or use a gluten-free alternative.
d. Substitute the all-purpose seasoning with gluten-free alternatives.
e. Check the labels on spices for any hidden gluten ingredients.

3. Vegetarian Options for the Whole Louisiana Smoked Alligator Recipe:

a. Replace the Whole Alligator with a vegetarian meat substitute.
b. Keep the glaze ingredients as they are since they are vegetarian.
c. Utilize a vegetable-based seasoning mix for the Cajun seasoning.
d. Ensure all spices in the seasoning are plant-based.
e. Confirm the bourbon used in the glaze is vegetarian-friendly.

4. Mediterranean Diet Options for the Whole Louisiana Smoked Alligator Recipe:

a. Maintain the Whole Alligator as the primary protein source.
b. Use extra virgin olive oil in the glaze instead of honey.
c. The bourbon can be retained in moderation.
d. Adjust the Cajun seasoning to include Mediterranean herbs like thyme and oregano.
e. Ensure all spices used in the seasoning align with the Mediterranean diet.

5. Keto Diet Options for the Whole Louisiana Smoked Alligator Recipe:

a. Keep the Whole Alligator as the main protein source.
b. Use a sugar-free sweetener instead of honey in the glaze.
c. Bourbon can be used in moderation, as it’s lower in carbs.
d. The Cajun seasoning can remain as is, but verify for added sugars.
e. Confirm all spices in the seasoning mix are keto-friendly.

6. Heart Healthy Diet Options for the Whole Louisiana Smoked Alligator Recipe:

a. Substitute the Whole Alligator with a lean protein like skinless chicken or turkey.
b. Replace honey in the glaze with a heart-healthy sweetener like agave nectar.
c. Use a reduced-sodium Cajun seasoning to lower salt content.
d. Adjust the seasoning to minimize the use of salt and opt for herbs.
e. Select a heart-healthy bourbon or omit it from the glaze.

7. Paleo Options for the Whole Louisiana Smoked Alligator Recipe:

a. Maintain the Whole Alligator as the protein source.
b. Use raw honey in the glaze for a paleo-friendly sweetener.
c. Include bourbon in moderation as it aligns with the paleo diet.
d. Ensure the Cajun seasoning is free from additives and preservatives.
e. Use high-quality smoked paprika in the seasoning mix.

8. Low Carb Options for the Whole Louisiana Smoked Alligator Recipe:

a. Keep the Whole Alligator as the primary protein source.
b. Use a low-carb sweetener in place of honey in the glaze.
c. Bourbon can be used in moderation, as it’s relatively low in carbs.
d. Confirm the Cajun seasoning is free from high-carb additives.
e. Ensure all spices in the seasoning are low in carbohydrates.

9. Whole 30 Options for the Whole Louisiana Smoked Alligator Recipe:

a. Maintain the Whole Alligator as the protein source.
b. Replace honey in the glaze with a Whole 30 compliant sweetener.
c. Use a Whole 30 approved bourbon or omit it from the glaze.
d. Adjust the Cajun seasoning to be free from non-compliant additives.
e. Verify that all spices in the seasoning align with the Whole 30 guidelines.

10. Weight Watchers Options for the Whole Louisiana Smoked Alligator Recipe:

a. Keep the Whole Alligator as the main protein source and calculate the SmartPoints accordingly.
b. Use a sugar-free sweetener in place of honey in the glaze to reduce points.
c. Bourbon can be used in moderation, accounting for the SmartPoints.
d. Adjust the Cajun seasoning to reduce points, considering spice quantities.
e. Ensure all spices in the seasoning have minimal or no SmartPoints.

11. Low Fat Options for the Whole Louisiana Smoked Alligator Recipe:

a. Substitute the Whole Alligator with a lean protein like skinless chicken or turkey.
b. Replace honey in the glaze with a low-fat sweetener like applesauce.
c. Use a reduced-fat Cajun seasoning mix.
d. Adjust the seasoning to minimize the use of fats.
e. Confirm the bourbon used in the glaze is low in fat.

12. Vegetable Variations for the Whole Louisiana Smoked Alligator Recipe:

a. Create a vegetable-based main dish using grilled or roasted vegetables.
b. Utilize the glaze as a marinade for vegetable skewers.
c. Make a Cajun-seasoned vegetable medley as a side dish.
d. Incorporate the seasoning mix into roasted or grilled vegetable recipes.
e. Serve the smoked alligator alongside a variety of vegetable salads and sides.

It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice.

Whole Louisiana Smoked Alligator Recipe (4)

FAQ About The Whole Louisiana Smoked Alligator Recipe

What is the Whole Louisiana Smoked Alligator Recipe?
The Whole Louisiana Smoked Alligator Recipe is a dish made from a whole alligator that is seasoned, smoked, and served as a unique culinary delicacy.

How is the Whole Louisiana Smoked Alligator Recipe prepared?
The Whole Louisiana Smoked Alligator Recipe is prepared by cleaning and seasoning a dressed alligator, then slow-smoking it over a wood fire until it reaches the desired level of smokiness and tenderness.

What are the key ingredients in the Whole Louisiana Smoked Alligator?
The main ingredients for the Whole Louisiana Smoked Alligator include a dressed alligator, Cajun seasoning for flavoring, and a glaze made from orange juice, honey, bourbon, and ground ginger.

What is the recommended serving size for the Whole Louisiana Smoked Alligator Recipe?
The serving size for the Whole Louisiana Smoked Alligator Recipe can vary based on individual preferences, but it is typically portioned to serve a group of people, making it suitable for gatherings and special occasions.

What are some popular side dishes to pair with the Whole Louisiana Smoked Alligator Recipe?
Common side dishes to serve alongside the Whole Louisiana Smoked Alligator Recipe include coleslaw, cornbread, roasted vegetables, dirty rice, garlic mashed potatoes, collard greens, and fruit salad, providing a range of flavor options to complement the dish.

Final Thoughts

The Whole Louisiana Smoked AlligatorRecipe is a unique culinary creation prepared from an entire alligator, seasoned with Cajun spices, and slow-smoked over a wood fire. This distinctive dish offers a rich, smoky flavor that sets it apart. It serves as a source of lean protein, containing vitamins B12 and niacin, along with minerals like phosphorus and selenium. Low in saturated fat and carbohydrates, it caters to various dietary preferences.

Accompanied by side dishes like coleslaw, cornbread, and more, this Louisiana delicacy is a flavorful addition to gatherings and special occasions, showcasing the diverse tastes of Cajun cuisine.

The Whole Louisiana Smoked Alligator Recipe is a dish made from an entire alligator, which is smoked to perfection. This culinary creation is a unique delicacy known for its distinct flavor and presentation.

Print RecipePin Recipe

5 from 1 vote

Prep Time: 30 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 30 minutes minutes

Course: Main Course

Cuisine: United States

Keyword: Whole Louisiana Smoked Alligator Recipe

Servings: 20 People

Calories: 1653 kcal

Equipment

  • Large smoker

  • Meat injector

  • Mixing bowls

  • Basting brush

  • Sharp knife

  • Meat thermometer

  • Meat carving tools

Ingredients

  • 30 lb Alligator dressed Whole
  • 2 cups Cajun Seasoning

For the Glaze

  • 3/4 cup orange juice
  • 1/2 cup honey
  • 2 tbsp bourbon
  • 1 tbsp ground ginger

For the Seasoning

  • 3 tbsps smoked paprika smoked
  • 2 tbsps kosher salt fine
  • 2 tbsps garlic powder
  • 1 tbsp black pepper ground
  • 1 tbsp white pepper ground
  • 1 tbsp onion powder
  • 1 tbsp oregano dried
  • 1 tbsp cayenne
  • 1/2 tbsp thyme dried

Instructions

Thoroughly clean the 30 lb Whole Alligator (dressed) and pat it dry with paper towels.

  • a. Use a sharp knife to remove any excess fat and skin from the alligator.

  • b. Rinse the alligator inside and out with cold water to ensure it's clean.

In a bowl, combine 2 cups of Cajun Seasoning and set it aside.

  • a. Make sure the Cajun Seasoning is evenly mixed for consistent flavor.

Prepare the glaze by combining 3/4 cup of orange juice, 1/2 cup of honey, 2 tbsp of bourbon, and 1 tbsp of ground ginger in a separate bowl.

  • a. Stir the mixture until the honey is fully dissolved.

For the seasoning mix, combine 3 tablespoons of smoked paprika, 2 tablespoons of fine kosher salt, 2 tablespoons of garlic powder, 1 tablespoon of ground black pepper, 1 tablespoon of ground white pepper, 1 tablespoon of onion powder, 1 tablespoon of dried oregano, 1 tablespoon of cayenne, and 1/2 tablespoon of dried thyme in another bowl.

  • a. Ensure all the spices are thoroughly mixed to create a balanced seasoning.

Preheat your smoker to 225°F (107°C) using your preferred wood chips or chunks for smoking.

  • a. Maintain a consistent temperature throughout the smoking process.

Rub the prepared Cajun Seasoning generously all over the cleaned and dried alligator.

  • a. Make sure to cover every part of the alligator for even flavor.

Inject the glaze mixture into different parts of the alligator using a meat injector.

  • a. Distribute the glaze evenly to infuse flavor into the meat.

Apply the prepared seasoning mix to the entire alligator, pressing it into the meat for better adhesion.

  • a. Ensure that the seasoning covers the alligator evenly for a balanced taste.

Place the seasoned alligator onto the smoker's grates.

  • a. Arrange it carefully to allow proper airflow and even cooking.

Smoke the alligator at 225°F (107°C) for approximately 4 to 5 hours, or until the internal temperature reaches 160°F (71°C).

  • a. Monitor the temperature regularly to avoid overcooking or undercooking.

During the smoking process, baste the alligator with any remaining glaze every hour to keep it moist and flavorful.

  • a. Use a brush or a mop to apply the glaze evenly.

Once the alligator reaches the desired internal temperature, remove it from the smoker.

  • a. Let it rest for about 20 minutes before carving to allow the juices to redistribute.

Notes

Marinate the alligator overnight for enhanced flavor.

Use a meat injector to distribute the glaze evenly.

Monitor the smoker's temperature with a thermometer.

Keep the smoker clean to avoid unpleasant flavors.

Rest the smoked alligator before carving for juiciness.

Experiment with different wood chips for unique smoky notes.

Serve with citrus wedges for a refreshing touch.

Nutrition

Calories: 1653kcal | Carbohydrates: 16g | Protein: 315g | Fat: 29g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 707mg | Potassium: 323mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5974IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 3mg

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Whole Louisiana Smoked Alligator Recipe (2024)

FAQs

What is the best way to prepare alligator meat? ›

Some Cajun cooks like to keep it simple, and just pop it in the oven at 350 degrees for 30 minutes with a little garlic butter and a smidge of lemon to let the taste and textures speak for themselves. And of course, it always tastes great pan-seared or fried to a golden crisp!

Is alligator meat good smoked? ›

Smoked alligator meat is far more versatile than you might expect. It's certainly a way to surprise your guests! Fire up your smoker with me today and give alligator a chance to impress. You'll find it tender, tasty, and juicy when cooked properly.

What temperature do you cook alligators at? ›

Step 5: Cook the gator at 275 degrees until the tenderloins in the tail reach 150 degrees internal temperature. The trick is to probe through the bottom tail muscle and stick the tenderloin. Mist the meat with water every 45–60 minutes to keep it from drying out.

How to smoke alligator on a pellet grill? ›

Fired up the @campchef woodwind and set the temp for 250 degrees. I put the alligator on the top rack and placed a water pan underneath on the bottom rack. I sprayed it every 30 minutes until the internal temp hit 165 degrees. Once it came up to temp, I gave it a light coat of @sbrbbq no sugar added hickory bbq sauce.

What is the best way to tenderize alligator meat? ›

For extra tenderness, use a meat mallet to tenderize fillets and flatten meat to desired thickness. Cook alligator meat using either a short cooking time with high heat (as in searing, pan frying or deep frying) or a long, slow-cook method such as simmering in a sauce, stewing, or braising.

How do you know when alligator meat is done? ›

Use a knife to cut one of the pieces of alligator open, and look inside of the meat. Like chicken, there shouldn't be any pink in the middle of the meat when it is cooked thoroughly. If there's still some pink in the middle, put the kabobs back on the grill for 1 minute before serving them.

What does smoked alligator taste like? ›

The part that takes the longest is brining overnight, but after that, the gator will only take about 5 hours until cooked for a 27 lb alligator. Smoked gator taste more like turkey or ham than when you fry it, which makes it taste more like chicken.

Do you have to soak gator meat before cooking? ›

It is strongly recommended you soak any and all alligator meat in milk three hours before prepping and cooking it. That reduces the swamp notes.

How long should an alligator be cooked? ›

Place the gator on a 275 degree bbq pit using pecan wood for smoke flavor. Cook until internal temperature in the tail reaches 165 degrees on an instant read thermometer about 4 1/2 hours total.

Is alligator red or white meat? ›

Alligator has a tender texture, similar to that of chicken or pork. Just like chicken, it has both white and dark meat. The most sought after meat is the white meat, as it is the most mild and tender.

How to smoke alligators on Traeger? ›

One of our most notable cooks to-date: whole alligator, smoked at 275° on the @Traeger Grills for approximately 3 hours, spritzing with water every 30 minutes and adding some butter to keep it moist.

How long do you let a pellet grill smoke? ›

Set Your Grill to Smoke and Open the Lid: Once you're fueled up, open up the hood of your grill and set it to “smoke”. This is very important because the grill will feed pellets for 3 ½ to 4 minutes and then stops. This gives the igniter a chance to light before feeding more fuel.

How long does it take to smoke on a pellet grill? ›

Meat Temperature Chart
ItemTemperatureTime
Beef Short Ribs250° F4 - 6 hours
Breakfast Sausage250° F2 hours
Brisket (Sliced)250° F1.5 hours per pound
Chicken - Leg Quarters250° F2.5 hours
26 more rows

What's the difference between alligator meat and crocodile meat? ›

The meats of both are the same. They have the same low-fat and high-protein content. The only difference is that alligator meat is a bit lower in sodium content than crocodile meat. Alligator meat can be easily found in the market.

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