Stewed alligator in creole sauce

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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