2 pounds ground Florida alligator tail meat
4 tablespoons olive oil
1 large onion, chopped
6 garlic cloves, minced
6 bay leaves
½ cup vegetable broth
1 (14 ½ ounce) can diced tomatoes, with juice
¾ cup raisins
¾ cup pimento stuffed green olives, sliced and drained
¾ cup tomato paste
1 ½ teaspoons red wine vinegar
1 stick cinnamon
1 teaspoon fresh oregano, chopped
1 teaspoon chili powder
1 teaspoon cumin powder
¼ teaspoon cayenne pepper
Sea salt and fresh ground pepper, to taste
Serve with 2 cups cooked rice
In a large soup pot, heat oil over medium-high heat. Add onion, garlic and bay leaves and sauté for 5 minutes, until onions are soft. Add the alligator meat and cook until thoroughly done. Add all remaining ingredients (except rice) and simmer until picadillo thickens, stirring occasionally. Season to taste with salt and pepper. Discard bay leaves and cinnamon stick. Serve picadillo hot over rice.
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