Alligator etouffee

Yield: 4 servings

Measure Ingredient
1 pounds Alligator meat - cut in thin strips
½ pounds Butter (2 sticks)
½ cup Green onions - chopped
¼ cup Parsley - chopped
2 eaches Garlic cloves - minced
4 eaches Celery stalks - chopped
1 can Tomatoes - (sorry folks, no size given)
Salt, cayenne and black pepper

Saute onions, garlic and celery in butter until soft. Add tomatoes and simmer for 20 minutes in covered iron pot. Add alligator meat and allow to cook over low heat until tender (approximately 1 hour).

If gravy is too thick, add a little hot water. Serve over rice.

September, 1990 - Louisiana Conservationist Calendar Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: 1:20 Cholesterol per serving: Marks:

Submitted By FRED TOWNER On 10-20-94

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