By decree of the Great King of France, all dragon slayers had to leave the kingdom. Once the dragons had been defeated, it was considered bad luck to keep the dragon hunters around. Just in case a stray dragon wanted revenge, it would seek them out elsewhere.
The Great War between humans and dragons had ended. The last great battle took place in the kingdom of France. It was now in ruins. There were many mouths to feed and much to do. He would send away those who he no longer had use of.
The King decreed that all those chosen, including the dragon hunters, sent to the New World to establish a new colony. Wealth and new found treasures would be sent back to him. He would be rid of the now useless hunters and they would still serve him from another land. It was a brilliant plan.
Many joined the dragon hunters and the journey over the sea was made. The new land was Acadia.
It was not an easy task. Many dragon hunters did not work well together, especially if there weren't any dragons around to defeat. The winters proved as tough as fighting the dragons. Many lives were lost. Their land was invaded by the local Natives. Other countries sought them out, hearing of the great warriors, wanting to try their hand at war with them.
The Kingdom of Great Britain heard of the settlement. They, too, wanted the magical land of Acadia and and their king declared war. The King of France eventually gave up on it's claim. It was too busy with problems of its own. France abandoned Acadia and Acadia fell to Great Britain. The Brits demanded all dragon hunters and citizens of Acadia pledge allegiance to Britain. Dragon hunters pledge allegiance to no one. They left the warring settlement, traveling south never staying too long in any place.
Eventually, they came to the magical land that would be their new home. They named it Acadiana. In more recent times it's known as Louisiana. They grew fond of the swamps and very fond of the alligator. They immediately felt kinship with them, the far away cousins of the dragons. They did not fly and were much smaller than the dragons. They didn't breathe fire. But there was still the danger....the thrill of the hunt...the uncertainty of who would eat whom for dinner.
With the fire dragons, very scarce now, this place would be their home. The dragons would return one day and they needed to keep their hunting skills fresh. This is where they would stay until the rise of the dragons came, once again.
Until then, the hunters keep a keen eye out, hunt and of course, eat. The spoils of the victory?
Dragon...eh hem...Alligator Pot Pie
Should you happen across any Dragon or Gator Meat, this recipe comes with the highest of accolades.
It's one from the Dragon Hunters, themselves.
If you find yourself lacking a dragon, perhaps chicken thighs would do. It will still be tasty.
Seafood Cajun Spice Rub
1 tsp. light brown sugar
2 tsp kosher salt
1 tsp garlic powder
1 tsp oregano
1 tsp thyme
1 tsp smoked paprika
1 tbsp. sweet paprika
1 tsp old bay
1/4 tsp cayenne
1/2 tsp white pepper
1/2 tsp. black pepper
1 lb Alligator Meat, sliced into bite sized pieces.
1/2 cup flour
1/4 cup seafood spice rub (recipe above)
1/4 cup Olive Oil
2 tbsp Butter
1 Large Onion, chopped, about 1 cup
1/2 Green pepper, chopped, about 1/2 cup
1 stalk Celery, chopped, about 1/2 cup
2 large Carrot, sliced
1 large or 2 small potatoes, chopped
2 tbs butter
2 tbsp flour
1/2 cup Sherry (not cooking sherry)
3/4 cup Half and Half
2 cups Chicken Stock
Puff pastry, thawed
a bit of flour (to roll out the pastry dough)
a large 12" frying past (cast iron preferably)
a baking vessel for the pot pie
(I used two 6" cast iron skillets, but use any oven safe vessel you prefer. You could even use the cast iron skillet you made the dish in and make only a top layer of crust for your gator pie.)
Chop your veggies.
Combine the flour and the spice rub.
Coat your gator meat with the flour.
Over medium heat, add olive oil and two tablespoons of butter to your frying pan.
When it is nice and shimmery and the butter has melted, fry the alligator bites in batches until golden and crispy on both sides.
Remove the gator meat and set aside on paper towels to absorb any excess grease.
When finished, discard all but a couple tablespoons of the grease.
Keep the burner on medium heat.
Add the onion, green pepper and celery.
Cook for a couple minutes.
Add the carrots and diced potatoes.
Cook for a couple more minutes.
Add butter and let it melt, coating the veggies.
Add the flour and stir.
Let the raw flour taste cook out a couple more minutes.
Add the sherry, letting it reduce.
Add the half and half.
Stir.
Add the chicken stock.
Let everything come back up to a simmer and thicken.
Taste the broth and add a bit of salt and pepper to taste....perhaps even a teaspoon of the rub
(If you're feeling spicy.)
Add in the gator meat.
Meanwhile, roll out your dough a bit with a little flour and place the dough in whatever vessel you have chosen. Make sure your dough is large enough to fold over the top.
(Alternately, if you prefer only a top layer of dough, roll the dough out to slightly larger than the top of your vessel.)
Place your pot pie mixture in the vessels.
Don't overfill.
Leave about an inch (a little space at the top) of your vessel.
If overfilled, the pot pie will begin to bubble up and you may have 'outside of the pot' pie.
Fold the dough over the top in whatever artful manner you choose.
Mix One egg yolk with 2 tsp water.
Brush the top of the pie with your egg wash.
Cut a few slits for steam to escape.
Place your vessels on a baking sheet to catch anything that bubbled over.
Bake at 375 for 30 minutes.
It's done when the top is golden.
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