Gator Tail Picadillo

Gator Tail Picadillo
Staff Writer
Gator Tail Picadillo

Rosalie Freudes - Smoke Alarm Media

Gator Tail Picadillo

It's the meat that tastes like chicken (of course) and smells like fish, but you won't smell a thing because I cook ground gator meat in a mixture of herbs and spices, like cinnamon, cumin, and oregano. This is a great dish to try if you're in the mood to take a walk on the wild side.

Click here to see Best Alligator Recipes.

Ingredients

  • 1/4  Cup  olive oil
  • large white onion, chopped
  • cloves garlic, minced
  • bay leaves
  • 1/4  Cup  tomato paste
  • 2  Pounds  ground alligator tail meat
  • 1  Cup  chicken stock
  • Two 14 1/2-ounce cans diced tomatoes
  • 1  Cup  golden raisins
  • 3/4  Cups  sliced, drained pimiento-stuffed green olives
  • 1 1/2  Teaspoon  red-wine vinegar
  • cinnamon sticks
  • 1  Teaspoon  chopped oregano
  • 1  Teaspoon  cumin
  • 1/4  Teaspoon  cayenne
  • Salt and pepper, to taste
  • 3  Cups  cooked white rice, for serving

Directions

Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and bay leaves and sauté until the onion is soft, about 5 minutes. Add the tomato paste, stir to incorporate, and cook for 2 minutes.

Add the alligator meat and sauté until cooked, breaking up with the back of a fork, about 7 minutes. Add the chicken stock, diced tomatoes, golden raisins, green olives, red-wine vinegar, cinnamon sticks, oregano, cumin, and cayenne. Simmer until the picadillo thickens, stirring occasionally, about 8 minutes.

Season with salt and pepper, to taste. Discard the bay leaves and cinnamon stick. Serve warm on top of white rice.

Nutritional Facts

Total Fat
41g
59%
Sugar
30g
33%
Saturated Fat
8g
33%
Cholesterol
194mg
65%
Carbohydrate, by difference
86g
66%
Protein
42g
91%
Vitamin A, RAE
38µg
5%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
76mg
8%
Choline, total
152mg
36%
Fiber, total dietary
5g
20%
Folate, total
18µg
5%
Iron, Fe
4mg
22%
Magnesium, Mg
70mg
22%
Niacin
10mg
71%
Pantothenic acid
2mg
40%
Phosphorus, P
410mg
59%
Selenium, Se
48µg
87%
Sodium, Na
907mg
60%
Water
191g
7%
Zinc, Zn
3mg
38%

Picadillo Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Picadillo Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.