Alligator Stew
Alligator Stew recipe
Yield
12 servingsPrep
30 minCook
2 hrsReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
alligator meat
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 |
*
|
| 15 | ml |
olive oil
|
|
| 578 | ml/g |
chicken broth
canned |
|
| 1 | each |
onions
large, chopped |
|
| 5 | each |
garlic cloves
chopped |
|
| 2.5 | ml |
white pepper
ground |
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
oregano
rubbed |
|
| 202.3 | ml/g |
green chili peppers
diced |
|
| 1 | each |
tomatoes
larege, ripe, peeled |
|
| 1E+1 | ml |
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.
