INGREDIENTS:

• 3 lbs alligator meat, cubed
• 1 cup flour
• 1⁄2 cup oil
• 2 onions, chopped
• 1 bell pepper, chopped
• 3 ribs celery, chopped
• 4 cloves garlic, minced
• 1 can tomato paste
• 1 can Rotel
• 1 large can crushed tomatoes
• 4 cups stock
• Cajun seasoning, black pepper, cayenne
• 2 bay leaves
• Green onions and parsley
• Cooked rice

METHOD:

• Season the gator like it insulted your mama’s gumbo. Brown it in a heavy pot, then set aside.
• Make a dark roux with the oil and flour. Add onion, bell pepper, and celery; cook until soft. Add garlic, tomato paste, Rotel, crushed tomatoes, stock, bay leaves, and the gator.
• Simmer low and slow for 2 to 3 hours, until the meat is tender and the kitchen smells like somebody’s uncle is telling lies on the porch.
• Adjust seasoning. Serve over rice with green onions and parsley.

Cook’s note:
Alligator is lean, so don’t rush it. Treat it gentle after it’s spent its whole life doing the opposite.