
So, how do you cook an alligator? Ask members of the Cajun Camp who slow-roasted a whole gator over an open fire on the final Saturday of the Hog Dog Trials. First, you get a gator.
But wait, cautions Kim Crochet, one of the five Crochet brothers at the Cajun Camp. He’s contracted with the state as a nuisance control officer who comes in to handle problem alligators that wander into populated areas. Even though the prehistoric reptile has made an amazing comeback in the south, taken off the Endangered Species list in 1987, there’s still a very limited hunting season (September) and you have to have a tag for any you take.
Back to the recipe: Built a hardwood fire. Skin out the alligator, leaving the frame whole. Tenderize then season with plenty of Tony Chachere’s. Attach to the grill that can be turned and place over the low fire (about 200 degrees) for hours and hours, turning and spray-basting periodically. The slow cooking ensures two goals: the meat is not too dry and there’s plenty of time for passersby to watch this fascinating cooking process.
“People come by, ask questions, take pictures,” says Kim. “We’re promoting our Cajun culture. We give away what we cook. Alligator, catfish, shrimp, ribs, bison and elk burgers, even Florida iguana. You see, people out here at Uncle Earl’s come from all over—California, Florida, Maine, Kentucky, Texas—and may not have experienced good Cajun food. When you don’t have the food and ingredients up there, you can’t cook with it.” (The brothers also throw in some of their own flavor of Gospel music nights to broaden that experience).
The five brothers are Ray, Kim, Darrell, Fred and Roddy. But over the years, the Cajun “family” at the camp as grown to include Bobby Buatt, Tim Stout, Tommy Richard, Andrew Guidry, Jerry & Amy Turner, Bryan Butallis, Jimmy Strong, Herman Bell, Steven Dallas and more. Plus two local honorary Cajuns, Jamie Maxwell and Cranford Jordan.
Kim actually applies the term “family” to the overall turnout at Uncle Earl’s Hog Dog Trails for over time, competitors become friends then family. The fairgrounds are filled with visitors from children through seniors and dogs from puppies to old dogs, all in a laid-back atmosphere.
The Cajun Camp has been coming to Winnfield on the third week of March for years to be immersed in Uncle Earl’s. They also went up to Cincinnati once before the Joe Burrow days when the Saints played the Bengals. And they really enjoy tailgating (and cooking alligator) when Florida comes to play LSU.
Then the fun part cames. For hours, folks had been hovering around the fire, asking like kids around a Thanksgiving kitchen “How soon?” By late afternoon the cooks determined the time was right and the gator came off the fire and was placed on a table. Ray Crochet began pulling the tender meat from the carcass, handing one early sample to the Journal. “That’s good, yeah?” he asks.
A call to the onlookers that food was ready brought folks in to get a taste of fresh-cooked alligator together with pork ribs from a pit nearby. Just like the Thanksgiving meal, what took a long time to prepare was consumed in short order. Soon there was nothing left but the bones and, as the Crochet brothers would hope, an expanded appreciation for the Cajun Culture.










































