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. The tenderloin, a muscle that runs next to the tailbone and spinal column of the gator, is the most tender of the alligator cuts.
It adapts to many types of seasonings and the flaky, white meat can substitute for veal, seafood, or chicken in many recipes.
