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Gator Tail Picadillo
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Posted By: Florida Agriculture
Posted In: Swamp Game
Page Views: 383 views
Preparation Time: -0 minutes
Cooking Time: -0 minutes
Course: appetizers
Posted In: Swamp Game
Page Views: 383 views
Preparation Time: -0 minutes
Cooking Time: -0 minutes
Course: appetizers
PrintIngredients
| 4 | tablespoons olive oil |
| 1 | large Florida white onion, chopped |
| 6 | Florida garlic cloves, minced |
| 6 | bay leaves |
| 2 | pounds ground Florida alligator tail meat |
| 1/2 | cup chicken stock |
| 1 | 14 1/2-ounce can diced tomatoes, with juice |
| 3/4 | cup raisins |
| 3/4 | cup pimiento-stuffed green olives, sliced and drained |
| 1/4 | cup tomato paste |
| 1 1/2 | teaspoons red wine vinegar |
| 1 | teaspoons red wine vinegar |
| 1 | teaspoon fresh Florida oregano, chopped |
| 1 | teaspoon chili powder |
| 1 | teaspoon cumin |
| 1/4 | teaspoon cayenne pepper |
| salt and pepper, to taste | |
| 3 | cups cooked white rice |
Directions
In large soup pot, heat oil over medium-high heat. Add onion, garlic, and bay leaves; sauté 5 minutes until onions are soft. Add gator meat and sauté until cooked through. Add all remaining ingredients and simmer until picadillo thickens, stirring occasionally. Season to taste with salt and pepper. Discard bay leaves and cinnamon stick. Serve picadillo hot over white rice.