Alligators are plentiful around this part of the South. I was surprised to learn there are an estimated 5,000 gators in a reservoir near our state capital 100 miles from here. We’re competing for the same habitat, and I’m not sure who is winning. Haven’t seen one in the creek yet (it’s too shallow) but one was killed in a pond about 1/4 mile from here because he was considered a “pest”. Gator tail is considered good eating. To me it “tastes like chicken”. Kinda chewy though. Thought you’d enjoy a gator hunt story and a recipe for smothered gator. Recipe comes from The Shadows-on-the-Teche Cookbook.
First Time Gator Hunters Successful_2012
Smothered Alligator
2 onions, finely chopped 1 bay leaf
¼ cup cooking oil ¼ tsp basil
1 bell pepper, finely chopped Salt and pepper to taste
½ cup celery, finely chopped ¼ cup finely chopped parsley
2 pounds alligator meat, cut into ¼ cup finely chopped shallots
chunks
Saute onions in oil until golden brown; add bell pepper and celery and sauté until tender. Add meat and seasonings and simmer for 40 minutes. Add parsley and shallots about 5 minutes before serving. Yield: 6-8 servings
If you prefer to BBQ your gator tail instead of smothering, marinate in wine for a couple of hours before grilling.
southernfoodscrounge 