Alligator stewed in sauce piquant

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
1 pounds Alligator meat, cut into
2 \N Inch strips
\N \N Essence
¼ cup Chopped onions
¼ cup Chopped green onions
¼ cup Chopped celery
¼ cup Chopped green bell peppers
2 tablespoons Minced seeded jalapeno
\N \N Peppers
1½ tablespoon Minced garlic
2 tablespoons Chopped fresh basil
2 teaspoons Chopped fresh thyme
2 teaspoons Chopped fresh oregano
2 \N Bay leaves
2½ cup Peeled, seeded and chopped
\N \N Tomatoes
3 cups Chicken stock
\N pinch Cayenne
\N \N Salt and black pepper
2 tablespoons Unsalted butter
2 cups Cooked white rice
2 tablespoons Chopped green onions

In a saucepan, heat the olive oil. Season the alligator meat with Essence. When the oil is hot, sear the alligator meat. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic.

Sauté for 2 minutes. Add the herbs and continue sautéing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes or until the alligator meat is tender. Stir in the butter. Remove remove 2 cups of the sauce and puree until smooth. This is a sauce for the roasted chicken.

Spoon the alligator sauce piquant over white rice in a shallow bowl.

Garnish with green onions and Essence. Spoon the pureed sauce in the center of plate. Arrange the carved chicken and dressing in the center of the sauce. Garnish with long chives and chopped chives.

Yield: 4 appetizer servings


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