Alligator Leg & Body Meat

Long a staple of traditional Louisiana Creole cuisine, alligator meat is lean, firm, pinkish in color, low in fat and cholesterol, and high in protein and iron. Alligator leg and body meat is more strongly flavored when compared to alligator tail meat and tastes somewhat like pork shoulder. It adapts to many types of seasonings and is often used as a substitute for turtle meat.

Store alligator tail & body meat in your freezer, then thaw as many packs as you need.

Thawing Tips

Alligator leg and body meat is excellent for use in soups, stews and sauces. Be sure to pat the meat dry prior to cooking it for a better sear.

Alligator is best cooked either very quickly (seared or fried) or very slowly on low heat (stewed or braised). Doing so will keep the meat tender.

Pair alligator with flavors like bacon, garlic, chile, lemon and/or beer.

Alligator Recipes