What's the Haps Wednesday {Alligators, Pelicans, and Bears...oh my}

Alligators

We recently went to Texas for summer vacation.  Our main stop was Schlitterbahn Waterpark in New Braunfels.  It was the second time we've been there.  There's already talk of going again.

When we go to Texas we like to stop at the welcome center in Orange and walk on the boardwalk through the Blue Elbow Swamp.

Yes...we go all the way to Texas to look for alligators (our state reptile)

The Boy spotted this alligator, barely noticeable.

and snakes

in a swamp.

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Pelicans

John Snell, reporter for WVUE New Orleans, often focuses on stories involving wetlands and the Louisiana coast.  This report on the pelican population on Cat Island is depressing.  Comparing the island today and two years ago (roughly 1:17 in the video) is unbelievable.  But the biggest blow is that wildlife experts believe that the Brown Pelicans (our state bird) currently nesting there may be the last generation in the area.

Video: On a Louisiana island, the 2014 generation of pelicans may be the last

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Bears

Things aren't so bad for the Louisiana Black Bear (our state mammal), though.  They were placed on the Endangered Species list in 1992.  Population studies show that their numbers are increasing.  It is estimated that there are now about 500 in the state.  Thanks to my dad for sending me the link to this article, Bears on the Bayou, about a small female black bear that was captured with Krispy Kreme donuts and fitted with a GPS.

See Ya Later, Alligator

...after while, crocodile.

This is one of my grandma's favorite sayings, standing on her porch seeing us off during a 30 minute good-bye

(because down here, good-byes are required to last no less than 24 1/2 minutes
and you best get off your fanny, see your company out the door,
and wave at them til you can't see them no more)

Grandma would always tell me "See ya later, alligator...."  Now she says this to The Boy.

Growing up, I didn't realize that this is really a thing.  A thing other people say.  Song lyrics, even.

I thought it was just people from Louisiana saying this.  Because, ya know, we have alligators.

At least that's what everyone thinks.

I recently read this on Facebook: Yes, I live in Louisiana.  No, I don't live in a swamp.

It made me laugh.  Because I imagine a lot of people think we're all down here living in the swamp, driving boats everywhere, and being over-run (or chomped on) by alligators.

The truth is, some parts of Louisiana are prairie, some coastal, some woodland, some hilly (our highest point is 535 feet--that's Driskill Mountain to us.  It's not all swamp.  And if it's not all swamp, it's also not all alligators either.

But it is all alligator today, cher.

looks kinda like chicken

Beer battered alligator bites.  With a cheesy Creole mustard beer sauce.

Oh, yeah...it's all beer today too.

Get Your Chef On is hosted by

Julie of White Lights on Wednesday

and

Jen of Four Marrs and One Venus

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Gator Bites w/ Cheesy Creole Mustard Beer Sauce

1 lb alligator fillets or nuggets
1/2 cup buttermilk
2 Tbsp hot sauce

If using alligator fillets, cut into bite-size pieces.  Mix the buttermilk and hot sauce together and place in a bowl.  Add the alligator and marinate for 3-4 hours.  When ready to cook, pour into a sieve and drain off the buttermilk.

vegetable oil for frying
1 cup beer
1 1/2 cups flour, divided
3/4 tsp salt
1/2 tsp black pepper
couple of pinches cayenne pepper
1/2 tsp garlic powder
salt (optional)

In a pot or fryer, begin heating the vegetable oil to 350 degrees.
Whisk together the beer and 1 cup of flour in a shallow dish.  In a separate dish, mix together the seasonings and the remaining 1/2 cup of flour.

When the oil reaches 350 degrees F, dredge the alligator pieces in the seasoned flour, shaking off the excess.  Dip each piece in the beer batter.  Let the excess drip off and carefully add the alligator to the hot oil.  Fry until golden, about 7-8 minutes (depends on size).  Drain on paper towels.  Sprinkle with salt if desired.

2 Tbsp butter
2 Tbsp flour
1 cup room temperature beer
1 Tbsp Creole mustard
couple of pinches cayenne pepper
3/4 cup sharp cheddar cheese

Melt the butter in a saucepan.  Whisk in the flour and stir.  Cook until the mixture becomes bubbly.  Whisk in the beer, mustard, and cayenne.  Heat to a boil.  Reduce to a simmer and simmer until thickened.  Remove from heat and stir in the cheese until melted.  Taste for seasoning and add salt and pepper as needed.

*Note:  this will make more sauce than needed for the alligator.  But that's ok because it's good on Giant Pretzels.

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Chewt 'em!

Exciting times in South Louisiana this week. Carnival is in full swing and we're planning a trip to NOLA.

Season 3 of Swamp People starts this Thursday, Feb. 9th (8 PM Central, History Channel).


Swamp People is probably our favorite show. Sure, it has its problems & stereotypes. There are inaccuracies in some of the information given--things tidied up for TV. Some things not tidied up at all. Not everyone who lives in LA walks around shirtless in overalls. Only about half of us do that. And the narrator sounds like he would better tell the story of Bo & Luke Duke than Troy Landry and Joe LaFont.


But you can be sure that when these Swamp People talk about what they do & why they do it--when they talk about preserving their culture and way of life, it's the real deal. And from the heart.


Everyone who watches Swamp People has his/her favorite. I'm partial to Joe LaFont since he hunts in an area where I grew up fishing. He also knows how to get things done...like the time he ran out of bait and used a trick of soaking rags in the, uh, let's call it bait juice. In a pinch, these smelly rags acted as bait. And that's just the kind of think on your feet, do whatcha gotta do thing I like.


But I concede that if votes were cast, Troy Landry would win. He's hard-working, loveable, and fun. And so very Cajun. All you need to hear is his catch-phrase, "Choot 'em!"

Last summer The Husband heard that Troy Landry would be appearing at Rouse's in Youngsville. Since he's The Boy's favorite, we took him to meet Mr. Landry.


Do I have to tell you he was excited?

Mr. Landry smiled the entire time...handshake after handshake, autograph after autograph, picture after picture. He gave The Boy a huge smile and a handshake. He told me, "thanks for coming out, sweetheart."


I giggled like a thirteen year old.


While waiting in line, we were able to sample Rouse's alligator sausage.

Tastes like chicken, cher!

I took home a pack and made one of The Boy's favorites: Alligator Sausage Po' Boys

w/ Caramelized Onions

Sounds like a perfect food to wrap up and take out to the parade.

Did you miss this year's Mardi Gras menu?
Well, where ya been, dawlin?
A family-friendly punch

 Muffuletta turned app

 







Next week is King Cake!



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Alligator Po Boys w/ Caramelized Onions & Creole Mayo


for the Creole Mayo:
1/2 cup mayo
2 heaping TBSP Zatarain's Creole Mustard
1/2- 1 tsp Tony Chachere’s Creole Seasoning


Mix ingredients together. Refrigerate for 2 hours or more for flavors to come together.


for the Po'Boys:
olive oil
2 large onions, sliced thin
pinch of sugar
1 lb smoked alligator sausage Po'Boy bread (crispy on the outside, soft on the inside French bread), sliced into po'boy portions
lettuce


Add a splash of olive oil to a large skillets. Heat over medium-low. Add the onions and saute until the start to wilt. Add a pinch of sugar to help the browning process. Continue cooking, lowering the heat if needed to keep the onions from burning. Cook unitl golden. Keep warm.


Meanwhile, add another splash of olive oil to a second skillet. Cut each sausage in half lengthwise (my preference to make eating easier). Over medium to medium high heat, brown the sausages on both sides until a nice color develops.


Slather the Creole mayo onto the bread. Add a bed of lettuce, alligator sausage, and top with a pile of caramelized onions.



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