Recipe - Alligator Stewed In Sauce Piquant

2 tablespoon Olive oil
1 pound Alligator meat; cut in 2"
strips
Emeril's Essence; see * Note
One fourth cup Chopped onions
One fourth cup Chopped green onions
One fourth cup Chopped celery
One fourth cup Chopped green bell peppers
2 tablespoon Minced seeded jalapeno
peppers
1 One half tablespoon Minced garlic
2 tablespoon Chopped fresh basil
2 teaspoon Chopped fresh thyme
2 teaspoon Chopped fresh oregano
2 Bay leaves
2 One half cup Peeled; seeded and chopped
tomatoes
3 cup Chicken stock
1 pn Cayenne pepper
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Unsalted butter
2 cup Cooked White rice
2 tablespoon Chopped green onions

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

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.

This recipe yields 4 appetizer servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2396 broadcast 10081996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

11241996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Posted to MMRecipes Digest by Alan Hewitt alan@atoc.demon.co.uk on Nov
13, 1998