1 lb Alligator meat - cut in thin strips
1/2 lb Butter (2 sticks)
1/2 c Green onions - chopped
1/4 c Parsley - chopped
2 Garlic cloves - minced
4 Celery stalks - chopped
1 cn Tomatoes
-salt, cayenne and black pepper
Saute onions, garlic and celery in butter until soft. Add tomatoes and simmer for 20 minutes in covered iron pot. Add alligator meat and allow to cook over low heat until tender (approximately 1 hour). If gravy is too thick, add a little hot water. Serve over rice.
1 lb Marinated alligator fillet cut into small pieces
1 lb Hot sausage (Italian) cut into chunks
3 tb Oil
2/3 c Bell peppers chopped
2 cl Garlic crushed
3/4 c Parsley
1 c Chopped fresh parsley
1 c Chopped celery
2 cn Tomatoes (16 oz each) 2 c Chicken stock (2 pkg chicken cube mix + water also works)
1 c Green onion
2 ts Oregano
2 ds Red hot sauce (optional)
Cajun spices (blackened or Cajun king herbed spice excellent) to taste
Salt to taste
2 c Raw white rice
In deep frying pan (cast iron preferably) sauté the bell pepper, garlic, parsley and celery. While this is cooking, add tomatoes & their liquid, the chicken stock &, green onion to a pot that can cook on the stove and in the oven (Corning ware ) Stir in spices, sautéed vegetables raw rice, sausage and alligator fillet pieces. Cook on medium-high heat until liquid is absorbed (stir occasionally to make sure rice doesn't burn on bottom) and then bake covered in the oven for 25 minutes.
This recipe comes from April Barkilus of Louisiana. She suggests, "This dish is always served at hunting camp dinners over spaghetti."
3 pounds alligator meat, dicedIn a heavy dutch oven, heat oil over medium high heat. Add alligator and cook 20 minutes to render juices. Add onions, celery, bell pepper, garlic and jalapenos. Saute until vegetables are wilted, approximately 3 - 5 minutes. Add pinto beans, tomato sauce and chicken stock. Bring to a low boil and reduce to simmer. Add chili powder and cumin. Stir well. Cook for 1 hour, stirring occasionally. Once alligator is tender, season to taste using salt and black pepper. Serve and Enjoy!
1/2 cup oil
2 cups diced onions
1 cup diced celery
1 cup diced bell pepper
2 tbsp diced garlic
2 tbsp diced jalapenos
1 can (16 oz) pinto beans
3 cans (8 oz)tomato sauce
1 cup chicken stock
1 tbsp chili powder
1 tsp cumin
salt and cracked black pepper to taste
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