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.

6
Servings
817
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup olive oil
  • 1 large white onion, chopped
  • 6 cloves garlic, minced
  • 6 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
  • 2 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
34g
49%
Sugar
25g
28%
Saturated Fat
14g
58%
Cholesterol
129mg
43%
Carbohydrate, by difference
85g
65%
Protein
42g
91%
Vitamin A, RAE
45µg
6%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
68mg
7%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Folate, total
84µg
21%
Iron, Fe
4mg
22%
Magnesium, Mg
63mg
20%
Manganese, Mn
1mg
56%
Niacin
16mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
346mg
49%
Selenium, Se
49µg
89%
Sodium, Na
1178mg
79%
Water
195g
7%
Zinc, Zn
2mg
25%

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.