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.
Alligator meat has a mild, slightly sweet flavor with a lean texture. Many people compare it to a cross between chicken, pork, and firm white fish. The tail is usually the most tender portion, while the body and legs work well for slow cooking, smoking, and Cajun recipes.
Whole alligator can be cooked several ways depending on your setup and serving style.
Ingredients: Louisiana farm-raised alligator.
Storage: Keep frozen until ready to prepare. Thaw safely under refrigeration before cooking.
Cooking Note: Alligator meat is considered cooked when the meat is white all the way through.
Because the whole alligator is skinned and shipped frozen, the head may occasionally become detached during transit. If this happens, it can be reattached with a skewer for presentation. The head is for presentation purposes only and should not be consumed.
The average weight is 8 to 14 lbs.
Yes. This is a whole skinned alligator with the head, feet, and tail included.
Our whole alligators are farm-raised in Louisiana.
Alligator meat is mild, lean, and slightly sweet. Many people compare the flavor and texture to chicken, pork, or firm white fish.
Popular methods include smoking, grilling, roasting, or cutting the alligator into sections for gumbo, stew, sauce piquante, or other Cajun dishes.
Alligator meat is considered cooked when it is white all the way through.
Yes. This whole skinned alligator ships frozen and packed for delivery to your door.
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.