Alligator Stew
Submitted by a4ramos
Alligator stew simmers tender cubes of gator tail in a spiced broth of green chiles, tomato, garlic and cumin. A soak in salted water and milk first keeps the meat mild and tender. A true Cajun wild-game stew.
YIELD
12 servingsPREP
30 minCOOK
2 hrsREADY
6 hrsCooking alligator might sound intimidating, but this Cajun-style stew turns lean gator tail into something tender and deeply savory. If you have ever wondered how to tame the meat, this recipe answers it right up front.
The secret is a double soak. First the cubed gator rests in salted water, then in milk, each for an hour or more. That milk bath is the real trick. It mellows any strong, swampy edge and helps tenderize the lean meat before it ever hits the pan.
From there it is browned in oil until the liquid cooks off, then simmered low and slow with onion, garlic, green chiles, tomato and a warm hit of cumin, oregano and Cajun seasoning.
Let it go an hour or two until the meat is fork-tender but still holding its shape. The broth reduces and concentrates, and you can thicken it with a little cornstarch if you like, though it is good brothy too.
Chef Tips
- Do not skip the milk soak. It is the step that mellows the flavor and tenderizes the lean gator meat.
- Brown the meat well after soaking, cooking off the liquid first, so it sears rather than steams.
- Simmer gently and stop while the cubes are tender but still intact. A hard boil can toughen or shred them.
Variations
- No alligator? The same method works with chicken thigh, rabbit or pork.
- Bump up the heat with fresh jalapenos or a dash of hot sauce.
- Serve over rice or with crusty bread to soak up the spiced broth.
Ingredients
Directions
Trim and cut the alligator into 1 inch cubes.
Place in a large pot and cover with the salted water for about 1 to 1½ hours.
Remove and drain well.
Put it back in the empty pot and cover with the milk.
Let it stand for another 1 to ½ hours.
Remove and drain well.
In a large pot over high heat sauté the alligator in the olive oil until all the liquid is gone and the meat is starting to brown lightly.
Remove from the heat and pour off any excess oil.
Add the onions and sauté until just crispy tender.
Add all the remaining ingredients except the cornstarch, reduce the heat and simmer covered until the meat is very tender but not falling apart. About 1 to 2 hours.
The liquid should cook down by about ⅓.
Mix the corn starch with a little water or chicken broth and thicken the sauce if you wish.
I don’t like it too thick.
Comments
Until I heard the song "Mary Chapin Carpenter - Down At The Twist And Shout" I was not aware of "Alligator Stew". It looks delicious but I will probably never visit the USA. Love from the UK.