Stewed Alligator In Creole Sauce Recipe - Cooking Index
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 |
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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