1 pound alligator tail meat
1 pound alligator tail meatcut into bite-sized pieces
2 tablespoons blackening seasoning blend
2 tablespoons vegetable oil
2 tablespoons butter
1 green bell pepper diced
1 medium yellow onion diced
1 clove garlic minced
1 (24-ounce) bag frozen sweet corn
1 (14.5-ounce) can diced tomatoes drained
3/4 cup heavy cream
2 teaspoons salt
1 teaspoon Cajun or Creole seasoning
1 teaspoon black pepper
Add the oil to a large skillet over medium-high heat. Sprinkle the alligator tail meat with the blackening seasoning blend.
Sauté the gator for 5 to 7 minutes or until just cooked through. Move the gator to a warm plate.
Add the butter to the skillet. Sauté the peppers, onion, and garlic until soft, about 5 minutes.
Add the corn and tomatoes to the pan. Stir well. Reduce heat to medium and continue cooking another 5 minutes or until the corn is cooked through.
Return the alligator to the skillet and pour in the heavy cream. Add the salt, Cajun seasoning, and black pepper. Bring the mixture to a boil, then turn down the heat to low and simmer the dish until the sauce thickens, another 5 minutes.