| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Cajun | Ethnic, Meats, Seafood | 16 | Servings |
INGREDIENTS
| 4 | To 6 lbs gator tail lemon wedges | |
| 1 | Seasoning mix: | |
| 12 | tb | Paprika |
| 6 | tb | Garlic powder |
| 3 | tb | Salt |
| 3 | tb | White pepper |
| 3 | tb | Oregano, crushed |
| 3 | tb | Black pepper |
| 2 1/2 | tb | Thyme |
| 1 | tb | Cayenne pepper |
INSTRUCTIONS
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. Submitted By BARRY WEINSTEIN On 03-15-95 (0636) Posted to MM-Recipes Digest V4 #3 by Roy Olsen <roy@indy.net> on Jan 20, 1999
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