Cooking Index - Cooking Recipes & IdeasAlligator Stewed In Sauce Piquant Recipe - Cooking Index

Alligator Stewed In Sauce Piquant

Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
1 lb 454g / 16ozAlligator meat - cut in 2" strips
  Emeril's Essence - see * Note
1/4 cup 15g / 0.5ozChopped onions
1/4 cup 15g / 0.5ozChopped green onions
1/4 cup 27g / 1ozChopped celery
1/4 cup 36g / 1.3ozChopped green bell peppers
2 tablespoons 30mlMinced seeded jalapeno peppers
1 1/2 tablespoons 22mlMinced garlic
2 tablespoons 30mlChopped fresh basil
2 teaspoons 10mlChopped fresh thyme
2 teaspoons 10mlChopped fresh oregano
2   Bay leaves
2 1/2 cups 156g / 5.5ozPeeled, seeded and chopped tomatoes
3 cups 711mlChicken stock
1 pinch  Cayenne pepper
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlUnsalted butter
2 cups 320g / 11ozCooked White rice
2 tablespoons 30mlChopped 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.


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

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2396 broadcast 10-08-1996) - Downloaded from their Web-Site -


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