Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Extra Large Headless Louisiana Alligator 19 - 24 lbs is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Skinned and gutted, ready for the grill or a smoker.
These extra large gators are skinned and gutted just like our heads on version but have the claws and head removed. They have plenty of meat.
19 - 24 lbs
Buy Alligator Meat Online
Alligator Tail Meat, Alligator ribs
Is alligator meat good for you?
Alligator meat has been described as a healthy meat source for humans due to its high protein and low fat composition. It has been described as being mild flavored and firm in texture. ... Some U.S. companies process and market alligator meat derived only from the tail of alligators.
What parts of an alligator can you eat?
However, the most commonly eaten parts of any alligator are the ribs and the tenderloin. Gator ribs are usually treated just like pork spare ribs, and they can be baked, grilled, or smoked. Gator tenderloin encompasses the inner piece of the tail, and each tail has two tenderloins.
What kind of meat is alligator meat?
Alligator meat comes in three basic types: white tail meat (tender, like veal); body meat (pink, stronger flavor, slightly tougher, like pork shoulder); and dark tail meat (tough). The meat tastes like a cross between chicken and rabbit and is usually...
Is alligator a seafood or meat?
The Archbishop responded saying, "Yes, the alligator's considered in the fish family, and I agree with you — God has created a magnificent creature that is important to the state of Louisiana, and it is considered seafood."
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.