Serving
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Alligator Stew
USA - Southeast

Serves
Effort:
Sched:
DoAhead:  
3 main  
**
1 hr  
Part
No, it doesn't taste "just like chicken", but close enough to chicken thighs to be recipe compatible. The texture is a bit different, it's moist and not as tough and stringy as chicken. Alligators are now known to not be reptiles, but related to chickens through a common dinosaur ancestor.




1
1
3
1
2
2
------
1 14
1
1
1/8
1/2
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tt
#
T
oz
cl
T
T
---
oz
T
t
t
c
---
Alligator Meat (1)  
Olive Oil
Onion
Garlic
Basil
Cilantro
-- Sauce
can Diced Tomatoes
Tomato Paste
Paprika
Pepper, black
White Wine, dry
-------------
Salt
Prep
  1. Cut ALLIGATOR into 1 inch cubes.
  2. Chop ONION small and GARLIC fine, mix.
  3. Chop BASIL medium.
  4. Chop CILANTRO medium.
Run
  1. In a coverable Sauté pan heat Olive Oil and fry Onion mix stirring over medium high heat until onions are translucent.
  2. Stir in Alligator and fry stirring over medium high heat until you're getting some browning.
  3. Stir in All Sauce items and Basil. Simmer covered for 20 minutes, stirring occasionally.
  4. Stir in White Wine. Simmer covered 30 minutes.
  5. Season with Salt to taste, then stir in Cilantro and immediately take off heat.
  6. Serve hot with plenty of steamed long grain rice.
NOTES:
  1. Alligator:   Weight is for boneless meat. Here in Southern California, alligator meat can be found in the frozen food cases of at least one Asian market (168 Market in Alhambra). For details, see our Alligator page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
2mm_gatorstew1 070222 inet   -   www.clovegarden.com
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