Alligator Stew

6 hours Prep: 30 minutes Cook: 1-2 hours

122 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

3	pounds	alligators	tenderloin tail meat, well trimmed and cubed
1	each	milk	enough to cover meat in pot
1	x	water	salted, enough to cover meat in pot, cold
1	tablespoon	olive oil
20	ounces	chicken broth	canned
1	each	onion	large, chopped
5	each	garlic cloves	chopped
1/2	teaspoon	white pepper	ground
1	teaspoon	cumin	ground
1	teaspoon	oregano	rubbed
7	ounces	green chili peppers	diced
1	each	tomato	larege, ripe, peeled
2	teaspoons	cajun seasoning	optional

Directions

Trim and cut the alligator into 1 inch cubes.

Place in a large pot and cover with the salted water for about 1 to 1 1/2 hours.

Remove and drain well.

Put it back in the empty pot and cover with the milk.

Let it stand for another 1 to 1/2 hours.

Remove and drain well.

In a large pot over high heat sauté the alligator in the olive oil until all the liquid is gone and the meat is starting to brown lightly.

Remove from the heat and pour off any excess oil.

Add the onions and sauté until just crispy tender.

Add all the remaining ingredients except the cornstarch ,

reduce the heat and simmer covered until the meat is very tender but not falling apart. About 1 to 2 hours.

The liquid should cook down by about 1/3.

Mix the corn starch with a little water or chicken broth and thicken the sauce if you wish.

I don't like it too thick.

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Nutrition Facts

Serving Size 253g

Amount per Serving

Calories 122 38% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 338mg	14%
Total Carbohydrate 15.0g	5%
Dietary Fiber 2.0g	7%
Sugars 4.0g
Protein 5.0g	11%

Vitamin A	6%		Vitamin C	34%
Calcium	5%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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