Gator Tail Picadillo

Gator Tail Picadillo
3 from 38 ratings
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.
  • 1/4 cup olive oil
  • 1 large white onion, chopped
  • 6 cloves garlic, minced
  • 6 bay leaves
  • 1/4 cup tomato paste
  • 2 pound ground alligator tail meat
  • 1 cup chicken stock
  • two 14 1/2-ounce cans diced tomatoes
  • 1 cup golden raisins
  • 3/4 cup 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 cup cooked white rice, for serving
  1. 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.
  2. 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.
  3. Season with salt and pepper, to taste. Discard the bay leaves and cinnamon stick. Serve warm on top of white rice.