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Alligator Chili


1 lb Alligator meat, diced
2 tb Vegetable oil
1 lg Onion, diced
1 lg Bell pepper, diced
1 clove Garlic, minced
16 oz Can pinto beans
10 oz Can tomatoes & chilies, blended
6 oz Can tomato paste
Salt & pepper to taste
1 ts Cumin
1 Diced jalapeno pepper
1 cup Dark red wine

In a Dutch oven - boil diced meat in water seasoned with salt and pepper for 20 minutes. Then drain and set aside. In the same Dutch oven, add oil, onion, bell pepper and garlic and sauté until onions are tender. Add pinto beans, tomatoes, tomato paste, salt, pepper, cumin and jalapeno. Cook on medium-low heat 40 minutes - then add the alligator meat. Cook on low heat for 3 hours. Add the wine during the last 30 minutes of cooking time. 

Makes about 6 servings. 


Alligator and Andouille Sauce Piquante  -  Alligator Chili  -  Alligator Etouffee  -  Alligator Jambalaya  -  Alligator Sauce Piquant  -  Alligator Sausage and Crawfish Casserole  -  Alligator Tail Steak  -  Barbecued Alligator Tail  -  Broiled Alligator Tail with Lemon Butter Sauce  -  Fried Alligator  -  Grilled Cajun Style Gator Tail  -  Louisiana Alligator