Stewed alligator in creole sauce

4 servings

Ingredients

QuantityIngredient
2.00tablespoonolive oil
1.00cupchopped onions
½cupchopped celery
½cupchopped bell peppers
2.00tablespoonminced garlic
3.00cuppeeled; seeded, chopped tomatoes
1(preferably ripe plum tomatoes)
¼cupchopped fresh basil
2.00tablespoonchopped fresh oregano
2.00teaspoonchopped fresh thyme
1salt; to taste
1cayenne pepper; to taste
1freshly-ground black pepper; to taste
2.00teaspoonworcestershire sauce
3.00cupchicken stock
cupchopped green onions
1.00poundsalligator; cut into 1 pieces
8.00tablespoonbutter; at room temperature
1.00crusty loaf of french bread
2.00tablespoonfinely-chopped parsley

Directions

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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