Alligator Stewed In Sauce Piquant

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Alligator meat - cut in 2" strips
		Emeril's Essence - see * Note
1/4 cup	15g / 0.5oz	Chopped onions
1/4 cup	15g / 0.5oz	Chopped green onions
1/4 cup	27g / 1oz	Chopped celery
1/4 cup	36g / 1.3oz	Chopped green bell peppers
2 tablespoons	30ml	Minced seeded jalapeno peppers
1 1/2 tablespoons	22ml	Minced garlic
2 tablespoons	30ml	Chopped fresh basil
2 teaspoons	10ml	Chopped fresh thyme
2 teaspoons	10ml	Chopped fresh oregano
2		Bay leaves
2 1/2 cups	156g / 5.5oz	Peeled, seeded and chopped tomatoes
3 cups	711ml	Chicken stock
1 pinch		Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Unsalted butter
2 cups	320g / 11oz	Cooked White rice
2 tablespoons	30ml	Chopped green onions

Recipe Instructions

In a saucepan, heat the olive oil. Season the alligator meat with Emeril's Essence. When the oil is hot, sear the alligator meat.  Add the onions, green onions, celery, bell peppers, jalapenos, and garlic.  Saute for 2 minutes.  Add the herbs and continue sauteing 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 and set aside. This is a sauce for the "Whole Roasted Chicken Stuffed With Dirty Rice" (the recipe for which is also included in this collection).

Spoon the remaining alligator sauce piquant over white rice in a shallow bowl. Garnish with green onions and Emeril's Essence.

Hints

See the "Emeril's Essence Information" recipe which is included in this collection.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2396 broadcast 10-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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