Even Cajuns are tickled by the idea of eating alligator. The ferocious, rather stupid biting machine teems in wet parts of our state. As those living in the newer suburbs know, alligators sometimes turn up in swimming pools, backyards, and park lagoons. Far from endangered, they're thriving down here. And some farmers have taken to raising them for their meat.
Alligator meat is surprisingly tender, light, and subtly flavored.
Its flavor has a certain seafoodiness to it, but other aspects suggest fowl or veal. Meat is taken from all parts of the alligator, but without question the prime meat comes from the tail. Make sure this is what you're getting, whether you order it in a restaurant or in a market. I find the other parts of the animal have distasteful blood lines and sometimes even toughness. All of these can be great, but unfortunately few alligator dishes have found permanent places on local menus.