Gator Tail Picadillo

Gator Tail Picadillo

Rosalie Freudes - Smoke Alarm Media


  • 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

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by Steven W. Siler

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.


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.

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