Beazell's Cook Book

Gator Stew

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Gator Stew  




4 cups alligator meat, cut into small bite-size pieces

1/2 cup oil

1 large onion, chopped

1/2 cup green onions, chopped

1 large bell pepper, chopped

1 cup water

1 (10-ounce) can Rotel tomatoes

Beazell's Cajun Seasoning, to taste

Cooked white rice



In a large Dutch oven (black iron or Magnalite), add oil and lightly brown the alligator meat that has been sprinkled with Beazell's Cajun Seasoning. Add chopped onions and bell peppers. Next add the Rotel tomatoes and a couple more sprinkles of Beazell's Cajun Seasoning. Cook until vegetables are wilted. Add water, cover pot and cook over medium heat for 35 to 40 minutes or until meat is tender. Serve over cooked rice.


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