3 lb Louisiana alligator meat, diced
1/2 c oil
1 tsp salt
½ tsp black pepper
1 med (2 c) onion, diced
3 rib (1 c) celery, diced
1 lg (1 c) bell pepper, diced
6 cl (2 Tbsp) garlic, minced
1 (2 Tbsp) jalapeno, minced
1 (16 oz) can pinto beans
3 (8-ounce) cans tomato sauce
1 cup chicken stock
1 Tbsp chili powder
1 tsp cumin
Spaghetti, rice, or cornbread for serving
In a heavy dutch oven, heat oil over medium-high heat. Season alligator with salt & pepper and cook 20 minutes to render juices.
Add onions, celery, bell pepper, garlic, and jalapenos. Sauté until vegetables are wilted, approximately 3 - 5 minutes.
Add pinto beans, tomato sauce, and chicken stock. Bring to a low boil and reduce to simmer. Add chili powder and cumin. Stir well.
Cook for 1 hour, stirring occasionally.
Once alligator is tender, adjust seasonings as needed.
Serve over spaghetti, rice, or with cornbread.
14g Fat (3g Saturated fat, 65mg Cholesterol.) 770mg Sodium. 15g Carbohydrates (4g Fiber, 5g Total sugar.) 33g Protein.
Lower Fat: Reduce oil to 1 Tbsp, and thoroughly grease bottom and sides of pot. Add 1oz chicken stock gradually every few minutes while sauteing alligator to help cook evenly, but still brown. 210 Calories. 3g Fat (1g Saturated fat, 65mg Cholesterol.) 800mg Sodium. 15g Carbohydrates (4g Fiber, 5g Total sugar.) 33g Protein.
Lower Carbohydrate: Substitute 8oz sliced or chopped mushrooms for pinto beans and sugar-free tomato sauce. 280 Calories. 14g Fat (3g Saturated fat, 65mg Cholesterol.) 700mg Sodium. 8g Carbohydrates (3g Fiber, 5g Total sugar.) 33g Protein.
Lower Sodium: Use salt substitute, and “no salt added” tomato sauce and salt-free chicken broth to reduce sodium to 190mg.
Dairy-free: Recipe is dairy-free as is.
Gluten-free: Recipe is gluten-free as is. Ensure pasta or cornbread for serving is also gluten-free.