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.
INGREDIENTS:
- 3 pounds alligator meat, diced
- ½ cup oil
- 2 cups diced onions
- 1 cup diced celery
- 1 cup diced bell pepper
- 2 tbsps diced garlic
- 2 tbsps diced jalapenos
- 1 16-ounce can pinto beans
- 3 8-ounce cans tomato sauce
- 1 cup chicken stock
- 1 tbsp chili powder
- 1 tsp cumin
- salt and cracked black pepper to taste
METHOD:
In a heavy dutch oven, heat oil over medium high heat. Add alligator
and sauté twenty minutes to render juices. Add onions, celery,
bell pepper, garlic and jalapenos. Sauté 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. |
