💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › cajun › recipe20… captured on 2022-06-12 at 00:28:33.
-=-=-=-=-=-=-
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Stewed Alligator in Creole Sauce
Categories: Meats, Appetizers
Yield: 4 Servings
2.00 tb Olive oil
1.00 c Chopped onions
0.50 c Chopped celery
0.50 c Chopped bell peppers
2.00 tb Minced garlic
3.00 c Peeled; seeded, chopped
-tomatoes
(preferably ripe plum
-tomatoes)
0.25 c Chopped fresh basil
2.00 tb Chopped fresh oregano
2.00 ts Chopped fresh thyme
Salt; to taste
Cayenne pepper; to taste
Freshly-ground black pepper;
-to taste
2.00 ts Worcestershire sauce
3.00 c Chicken stock
1.50 c Chopped green onions
1.00 lb Alligator; cut into 1"
-pieces
8.00 tb Butter; at room temperature
1.00 Crusty loaf of French bread
2.00 tb 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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-12-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
MMMMM