1 pound Florida alligator tail, cut thin
1/2 cup sweet Florida Bell Peppers, diced
1/2 cup Florida celery, washed and diced
2 large Florida tomatoes, diced
1 pound pasta, (your favorite) cooked per instruction on the box
1 large onion, diced
2 tablespoons fresh garlic, chopped fine
2 tablespoons Cajun seasoning
Parmesan cheese, as needed
1 teaspoon fresh herbs, (thyme, oregano, etc.)
1 lemon, squeezed
Vegetable oil for cooking
1 tablespoon unsalted butter
Sea salt and fresh ground pepper to taste
Preheat a large saute pan over medium-high heat. Season the thin cut alligator liberally using 1 of the tablespoons of Cajun seasoning to evenly coat. Working in small batches as to not overcrowd the pan, cook the seasoned alligator in the preheated pan with just a small amount of cooking oil. Cook alligator for about 1 1/2 minutes on each side or until the alligator is cooked completely throughout. Continue this cooking process until all the alligator is completely cooked. Remove the cooked alligator from the pan and keep warm until the sauce is done.
In the same heated saucepan used to complete the cooking of the alligator, add the peppers, onion and celery. Cook the vegetables for 3 minutes or until caramelized. Add the garlic, herbs and 1 tablespoon to the cooking vegetable mixture. Continue to cook the mixture while stirring. Add the diced tomatoes and lemon juice. Continue to cook the ingredients for another 3 to 5 minutes. Add the butter to the sauce and stir to combine. Taste the pasta sauce and adjust seasoning with salt and pepper. Serve sauce over warm cooked pasta. Garnish the top of the sauced pasta with parmesan cheese with more to serve on the side. Add an even amount of the cooked alligator to the top of each pasta bowl. Serve warm with crusty garlic bread and a Florida romaine salad.
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