Gulf Coast Alligator Chili Recipes

ALLIGATOR CHILI

Steps:

• Set aside 1 cup of red wine. Cut meat into small pieces. Remove all tallow. Start drinking the rest of the red wine(cold beer may be substituted). In Dutch oven boil diced meat in water seasoned with salt and pepper for 20 minutes. Drain and set aside. In same pot add oil, onion, bell pepper and garlic. Saute until onions are tender. Add pinto beans, tomatoes, tomato paste salt, pepper, cumin, and jalapeno. Cook on medium low heat for 40 minutes. Add alligator meat. Cook on low heat 3 hours. Add wine last 30 minutes. Serve with Hot French bread and cold beer.

ALLIGATOR CHILI

Steps:

• In a heavy dutch oven, heat oil over medium high heat. Add alligator and sauté twenty minutes to render juices. Add onions, celery, bell pepper, garlic and jalapenos. Sauté until vegetables are wilted, approximately three to five 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 into mixture and allow to cook one hour, stirring occasionally. Once alligator is tender, season to taste using salt and black pepper. This dish is always served at hunting camp dinners over spaghetti.

ALLIGATOR CHILI

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season the meat with 1 teaspoon salt, 1/2 teaspoon pepper and the granulated garlic. Once the oil shimmers, add the meat and cook, stirring occasionally, until the juices have rendered and the meat has browned, 15 to 20 minutes.
• Add the onion, celery, bell pepper, minced garlic and jalapeño. Cook, stirring often, for 3 to 5 minutes or until the onion is translucent.
• Add the pinto beans, tomato sauce, chicken stock, chili powder and cumin. Stir to combine. Bring the chili to a low boil, then cover, reduce the heat to low and simmer for an hour, stirring occasionally.
• When the meat is tender, season to taste with more salt, pepper and granulated garlic, if desired. Serve hot in bowls, with spaghetti or cornbread if you'd like.

SUPER GULF COAST COCKTAIL SAUCE

Steps:

• Mix all ingredients together in a small bowl. Taste. If it tastes off (I say this cause I dont really measure, just put things in till they taste good) then may need to add a touch more lemon or wostershire. If you like really spicy, a little bit more horseradish. If too watery looking may need to add some more ketchup.
• Enjoy!

ULTIMATE GULF COAST GUMBO

Steps:

• Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
• Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.
• Remove chicken from the pot, and set aside until cool enough to handle. Remove and discard bones, and chop chicken into 1 inch pieces.
• Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.

GULF COAST CHILI

Steps:

• Broil or grill the fresh pasillia peppers close to heat source and turning frequently with tongs until the pepper skins are mostly blackened and blistered. (This may be done in a broiler or on an open flame over your grill or stove burner.) Place the peppers in a brown paper bag, fold over the top to seal and let stand for 15 minutes.
• Put gloves or bags over your hands. (okay, if you don't want to wear gloves, but it may burn your hands a bit and whatever you do, DO NOT pick your nose or wipe your eyes or anything else with your own hands for a day or so) Peel and discard the skin and stems of the roasted peppers. Cut open the roasted peppers and discard their seeds. Cut open and discard the stems and seeds of the jalapeño peppers. (If you like a spicier chili you can leave the seeds intact). Discard gloves.
• Place the pasillia and jalapeño peppers in the jar of an electric blender or food processor. Add the bottle of clam juice, 2 cloves of garlic, half of the chopped onions, and all of the cumin and white pepper. Process to a smooth puree. Set aside.
• Warm a skillet over medium heat. (we do the whole batch in one large cast iron pot so it only takes one pan) Add chopped bacon and cook, stirring frequently.After the bacon has released its fat, or is about half cooked, add the remaining clove of garlic and remaining chopped onion. Continue to cook until the bacon is cooked through.
• Place the bacon mixture and the pureed pepper mixture into your chili pot. Add the chicken broth. (You can add more if you find a need to do so) Stir and set pan over low heat for 10 minutes.
• Turn up the heat to medium, add the mushroom soup, canned chili peppers, and salsa verde. Simmer, stirring occasionally for about 30 minutes.
• Cut a 2 inch thick slice of velveeta cheese. Cut cheese into smaller cubes and add to chili. Stir frequently, be careful not to have your heat too high to avoid sticking.
• Add green shrimp to chili, simmer for 10 minutes.
• Add cooked shrimp to chili. Simmer for 5-10 minutes.
• Ladle chili into bowls and enjoy. I would advise against overcooking once the seafood is in the chili as shrimp can get weird if it is overcooked.