Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2.00 tablespoon | olive oil |
| 1.00 cup | chopped onions |
| ½ cup | chopped celery |
| ½ cup | chopped bell peppers |
| 2.00 tablespoon | minced garlic |
| 3.00 cup | peeled; seeded, chopped tomatoes |
| 1 | (preferably ripe plum tomatoes) |
| ¼ cup | chopped fresh basil |
| 2.00 tablespoon | chopped fresh oregano |
| 2.00 teaspoon | chopped fresh thyme |
| 1 | salt; to taste |
| 1 | cayenne pepper; to taste |
| 1 | freshly-ground black pepper; to taste |
| 2.00 teaspoon | worcestershire sauce |
| 3.00 cup | chicken stock |
| 1½ cup | chopped green onions |
| 1.00 pounds | alligator; cut into 1 pieces |
| 8.00 tablespoon | butter; at room temperature |
| 1.00 | crusty loaf of french bread |
| 2.00 tablespoon | finely-chopped parsley |
In a saucepan, heat the olive oil. When the oil is hot, saute the onions, celery, and peppers for 1 minute. Add the garlic and continue sauteing for 1 minute. Stir in the tomatoes, basil, oregano, and thyme. Season with salt, cayenne and black pepper. Add the Worcestershire sauce and chicken stock. Bring the liquid up to a boil. Add the green onions and alligator, cover. Simmer the mixture for 12 minutes. Remove the sauce from the heat and swirl in the butter. Spoon the stew in a shallow bowl. Garnish with parsley. Serve with the crusty bread. This recipe yields 4 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2453 broadcast 12-10-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-12-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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