ALLIGATOR STEWS

[blackcrowheart]

ALLIGATOR STEW I
1/2 c. cooking oil
1 qt. alligator meat, cut into sm. pieces about 1/2 inch thick
1/2 c. onions, chopped
1/2 c. bell peppers or banana peppers, chopped
1/2 c. celery, chopped
2 tbsp. minced parsley
1 (10 oz.) can tomatoes with green chilies
Salt and pepper to taste
Put cooking oil and alligator meat in cooking pot. Add chopped vegetables,
tomatoes, and season to taste with salt and pepper. Cover pot and cook over
medium heat for 30-40 minutes.

ALLIGATOR STEW II
1/2 c. of cooking oil
1 qt. of alligator meat, cut in small pieces about 1/2 inch thick
1/2 c. chopped onions
1/2 c. chopped green onions
1/2 c. chopped bell peppers or banana peppers
1/2 c. chopped celery
2 tbsp. minced parsley
1 (10 oz.) can of Rotel tomatoes
Salt and pepper to taste
Put oil and alligator meat in pot and brown lightly; add chopped vegetables,
minced parsley and Rotel tomatoes and season to taste with salt and pepper.
Cover pot and cook over medium heat for 30 to 40 minutes, stirring
occasionally.

ALLIGATOR STEW III
2 c. flour
1 c. bacon drippings
2 lg. onions
5 lbs. alligator
Season to taste
4 pods garlic
6 beef bouillon cubes
5 qts. water
Fresh parsley
Wild mushrooms
Combine flour and bacon drippings; brown until dark. Add water, onions,
garlic, bouillon, and seasoning. Cook for 1 hour. Clean fat from alligator. Cut
in bite size pieces. Put in gravy and cook in another hour. Add mushrooms and
cook, uncovered, in another 30 minutes. Garnish with fresh parsley and serve
over rice.

ALLIGATOR STEW IV
1 lb. hamburger
1/4 c. chopped onion
1/4 c. chopped green bell pepper
1/2 c. tomato catsup
1/2 c. water
1 can pork & beans
1/4 c. brown sugar
Brown hamburger, onion and pepper in skillet. Season to taste. Add catsup,
water, pork and beans and brown sugar. Cook until onions and pepper are
tender.

[blackcrowheart]

Seminole Stew [Alligator]
Categories: Alligator, Game, Native, Stews, American
Yield: 10 Servings

5 lb Alligator meat
1/4 c Olive oil
1 1/4 lb Smoked sausage, diced
1 cn Tomato sauce
1/3 c Margarine
1/3 c Chicken base
4 c Spanish onions, chopped
1 c Bell pepper, chopped
1 c Celery, diced
1 ts Cayenne pepper
1 ts Sugar
2 tb Garlic, chopped
3 c Fresh mushrooms, sliced
2 qt Water
1/3 c Green onion bottoms,
Chopped
1/2 c Parsley, chopped
3 c Rice, cooked
Mixture of cornstarch and
Water for thickening,
Optional

Rub both sides of alligator meat with salt and cut into 1 inch by
1 inch pieces. If possible, allow to marinate overnight. Brown
alligator in olive oil over high heat. Remove from pot. Saute
sausage in same oil for 5 minutes and remove from pot. Pour tomato
sauce into pot with remaining oil. Stir sauce over high heat until
it is very brown, burned. Keep stirring until a thick ball of paste
forms. Add margarine, chicken base, onions, bell pepper, celery,
cayenne pepper, and sugar. Saute until onions are clear. Return
alligator and sausage to pot. Add garlic, mushrooms and 3 cups of
water. Bring to a boil and then reduce to medium heat. Cook for 1
hour, adding water as needed. Once alligator is tender, add green
onions and parsley. Cornstarch mixture may be added to thicken
gravy. Serve over hot cooked rice.