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Name: Alligator Stewed in Sauce Piquant
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tb olive oil; 1 lb Alligator meat; cut in 2"; Salt to taste; Black Pepper freshly ground; 2 tb Unsalted butter; 2 c Cooked White rice; 2 tb Green Onions chopped; 1/4 c Onions chopped; 1/4 c Green Onions chopped; 1/4 c Celery chopped; 1/4 c Chopped green bell peppers; 2 tb Minced seeded jalapeno; 1 1/2 tb Garlic minced; 2 tb Chopped fresh basil; 2 ts Chopped fresh thyme; 2 ts Chopped fresh oregano; 2 Bay Leaves; 2 1/2 c Peeled; seeded and chopped; 3 c Chicken Stock; 1 pn Cayenne pepper

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INGREDIENTS

2 tb olive oil
1 lb Alligator meat; cut in 2"
Salt ; to taste
Black Pepper ; freshly ground
2 tb Unsalted butter
2 c Cooked White rice
2 tb Green Onions ; chopped
1/4 c Onions ; chopped
1/4 c Green Onions ; chopped
1/4 c Celery ; chopped
1/4 c Chopped green bell peppers
2 tb Minced seeded jalapeno
1 1/2 tb Garlic ; minced
2 tb Chopped fresh basil
2 ts Chopped fresh thyme
2 ts Chopped fresh oregano
2 Bay Leaves
2 1/2 c Peeled; seeded and chopped
3 c Chicken Stock
1 pn Cayenne pepper

Servings

INSTRUCTIONS

* Note: See the "Emerils Essence Information" recipe which is included in this collection. In a saucepan, heat the olive oil. Season the alligator meat with Emerils 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 Emerils Essence. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-2396 broadcast 10-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 Recipe by: Emeril Lagasse Posted to MM-Recipes Digest by Alan Hewitt on Nov 13, 1998

NOTES

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Alligator Stewed in Sauce Piquant

2 tb olive oil
1 lb Alligator meat; cut in 2"
 Salt to taste
 Black Pepper freshly ground
2 tb Unsalted butter
2 c Cooked White rice
2 tb Green Onions chopped
1/4 c Onions chopped
1/4 c Green Onions chopped
1/4 c Celery chopped
1/4 c Chopped green bell peppers
2 tb Minced seeded jalapeno
1 1/2 tb Garlic minced
2 tb Chopped fresh basil
2 ts Chopped fresh thyme
2 ts Chopped fresh oregano
2 Bay Leaves
2 1/2 c Peeled; seeded and chopped
3 c Chicken Stock
1 pn Cayenne pepper

* Note: See the "Emerils Essence Information" recipe which is included in  this collection.    In a saucepan, heat the olive oil. Season the alligator meat with Emerils  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 Emerils Essence.    This recipe yields 4 appetizer servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD  NETWORK - (Show # EE-2396 broadcast 10-08-1996) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    11-24-1996    Recipe by: Emeril Lagasse          Posted to MM-Recipes Digest  by Alan Hewitt <alan@atoc.demon.co.uk> on Nov  13, 1998

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Nutrition

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Serving Size: 1 Serving (650g)
Recipe Makes: 4 Servings

Calories: 611
Calories from Fat: 369 (60%)

Amt Per Serving		% DV

	Total Fat 41g	55 %
	Saturated Fat 23.4g	117 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 2.4g
Cholesterol 102.4mg		32 %
Sodium 523.7mg		18 %
Potassium 469.8mg		12 %
Total Carbohydrate 48.4g		14 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 47.5g
Protein 12.6g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 611

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