4 To 6 Lbs Gator Tail
Cajun Seasoning Mix:
12 T Paprika
6 T Garlic powder
3 T Salt
3 T White pepper
3 T Oregano, crushed
3 T Black pepper
2 1/2 T Thyme
1 T Cayenne pepper
To make seasoning mix, combine paprika, garlic powder, salt, white pepper, oregano, black pepper, thyme and cayenne pepper in jar with tight fitting lid. Shake well to combine. Mixture may be stored for up to 3 months. When ready to cook, cut gator tail meat into 1/2" cubes. Roll each cube in 1 tablespoon of the mixture. Cook over high heat on an outdoor barbecue grill or under the oven broiler for 4 to 6 minutes, or until gator tail meat is white and firm to the touch. Serve warm with lemon wedges. The seasoning mixture will coat up to 24 (4 oz.) servings of gator tail.
"Show me just what Mohammed brought that was new, and there you will find things only evil and inhuman, such as his command to spread by the sword the faith he preached." -Manuel II Paleologus
Gator on a stick! get your Gator on a stick, right here!........
The fire may have been caused by friction: two mortgages rubbing together.
That's too bad. It screamed "back roads Florida tourist trap" even though it's in the city. It's one of the weirdest tourist places I've ever been. I especially remember the gators jumping straight up out of the water around 4 feet to snare a tasty whole chicken hand-dangled by a worker -- pre-Steve Irwin days.
LOL. You read my mind. I was gonna do a search for a good gator tail recipe but you beat me to it.
Now about some hushpuppies to go with that dinner?
When all is said and done, it tastes like cajun chicken.
The Real "Gatorland."
I've been there before. The place absolutely wreaks. The stench invades every area of the park. Most of the "dangerous" animals appear to be recovering from severe hangovers.
Shame about the gift shop, though.
Flaming gators, Batman!