Prepared by: Warren “Biscuit” Basco
INGREDIENTS:
2 lbs. Alligator Meat (Legs, Tail, etc.)
2 large Onions chopped
1 Bell pepper chopped
1 can Rotel tomatoes diced
1 can mushrooms
1 bunch onion tops chopped
1 bunch parsley chopped
1 small jar chopped garlic
¼ cup vegetable oil
Clean alligator meat of all fat & musk. Season alligator meat with seasoning of your choice & garlic powder. Heat black pot to 350 degrees with ¼ to ¾ cup of vegetable oil. Brown alligator meat till golden brown. If alligator meat is tail or wild, suggest you wash pot after browning. If meat is legs domestic, this process is not necessary. Add ¼ to ¾ cup of new oil (if washed pot) and brown onions & chopped garlic (3 tbls). When onions are blanched (clear color), add chopped bell peppers, Rotel, and mushrooms (stir continuously). When these ingredients are brown, add browned alligator. Cover with water & put lid on. Cook for 45 to 60 minutes or until meat is tender. Add brown gravy mix to thicken gravy to your desire. Add chopped onion tops & parsley 5 minutes before you are ready to serve. Serve over rice and ENJOY!