Stewed Alligator In Creole Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped bell peppers
2 tablespoons	30ml	Minced garlic
3 cups	187g / 6.6oz	Peeled, seeded, chopped tomatoes
		(preferably ripe plum tomatoes)
1/4 cup	36g / 1.3oz	Chopped fresh basil
2 tablespoons	30ml	Chopped fresh oregano
2 teaspoons	10ml	Chopped fresh thyme
		Salt - to taste
		Cayenne pepper - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Worcestershire sauce
3 cups	711ml	Chicken stock
1 1/2 cups	93g / 3.3oz	Chopped green onions
1 lb	454g / 16oz	Alligator - cut into 1" pieces
8 tablespoons	120ml	Butter - at room temperature
1		Crusty loaf of French bread
2 tablespoons	30ml	Finely-chopped parsley

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2453 broadcast 12-10-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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