Recipe - Stewed Alligator In Creole Sauce

2 tablespoon Olive oil
1 cup Chopped onions
One half cup Chopped celery
One half cup Chopped bell peppers
2 tablespoon Minced garlic
3 cup Peeled; seeded, chopped
tomatoes
(preferably ripe plum
tomatoes)
One fourth cup Chopped fresh basil
2 tablespoon Chopped fresh oregano
2 teaspoon Chopped fresh thyme
Salt; to taste
Cayenne pepper; to taste
Freshlyground black pepper;
to taste
2 teaspoon Worcestershire sauce
3 cup Chicken stock
1 One half cup Chopped green onions
1 pound Alligator; cut into 1"
pieces
8 tablespoon Butter; at room temperature
1 Crusty loaf of French bread
2 tablespoon Finelychopped 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2453 broadcast 12101996) Downloaded from their
WebSite http://www.foodtv.com

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

12121996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Posted to MMRecipes Digest V4 #3 by Roy Olsen roy@indy.net on Jan 20,
1999