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Stewed Alligator In Creole Sauce

Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
1 cup 62g / 2.2ozChopped onions
1/2 cup 55g / 1.9ozChopped celery
1/2 cup 73g / 2.6ozChopped bell peppers
2 tablespoons 30mlMinced garlic
3 cups 187g / 6.6ozPeeled, seeded, chopped tomatoes
  (preferably ripe plum tomatoes)
1/4 cup 36g / 1.3ozChopped fresh basil
2 tablespoons 30mlChopped fresh oregano
2 teaspoons 10mlChopped fresh thyme
  Salt - to taste
  Cayenne pepper - to taste
  Freshly-ground black pepper - to taste
2 teaspoons 10mlWorcestershire sauce
3 cups 711mlChicken stock
1 1/2 cups 93g / 3.3ozChopped green onions
1 lb 454g / 16ozAlligator - cut into 1" pieces
8 tablespoons 120mlButter - at room temperature
1   Crusty loaf of French bread
2 tablespoons 30mlFinely-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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