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Alligator Stew

 

Alligator Stew recipe
386

Yield

12

servings

Prep

30

min

Cook

2

hrs

Ready

6

hrs

Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

Ingredients

3 pounds alligator meat
tenderloin tail meat, well trimmed and cubed
*
1 each milk
enough to cover meat in pot
*
water
salted, enough to cover meat in pot, cold
*
1 tablespoon olive oil
20 ounces chicken broth
canned
1 each onions
large, chopped
5 each garlic cloves
chopped
½ teaspoon white pepper
ground
1 teaspoon cumin
ground
1 teaspoon oregano
rubbed
7 ounces green chili peppers
diced
1 each tomatoes
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 1½ hours.

Remove and drain well.

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

Let it stand for another 1 to ½ 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 ⅓.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 12238% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 338mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 11g
Vitamin A 6% Vitamin C 34%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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