3 pounds alligator meat — diced
1 can pinto beans — (16 ounce)
1/2 cup oil
3 cans tomato sauce — (8 ounce)
2 cups diced onions
1 cup chicken stock
1 cup diced celery
1 tablespoon chili powder
1 cup diced bell pepper
1 teaspoon cumin
2 tablespoons diced garlic
salt and cracked black pepper to taste 2 tablespoons diced jalapenos
METHOD: In a heavy dutch oven, heat oil over medium high heat. Add alligator and saute twenty minutes to render juices. Add onions, celery, bell pepper, garlic and jalapenos. Saute until vegetables are wilted, approximately three to five 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 into mixture and allow to cook one hour, stirring occasionally. Once alligator is tender, season to taste using salt and black pepper. This dish is always served at hunting camp dinners over spaghetti.
PREP TIME: 1 Hour
SERVES: 6
COMMENT: Although alligator is served only as an appetizer in sausage form at Lafitte’s Landing, I see it served in many ways around the state. The dish seems to have found renewed popularity over the past few years. Here is an old camp recipe.
Per serving (excluding unknown items): 1910 Calories; 114g Fat (52% calories from fat); 53g Protein; 185g Carbohydrate; 0mg Cholesterol; 6785mg Sodium
By Patty Pulliam <designwest@ameritech.net> on Oct 23, 1998.