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 - firstname.lastname@example.org 12-12-1996 Recipe by: Emeril Lagasse Posted to MM-Recipes Digest V4 #3 by Roy Olsen
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|Serving Size: 1 Serving (556g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 55 (31%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 10.8mg||3 %|
|Sodium 554.4mg||19 %|
|Potassium 569.1mg||15 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 18.8g|
|Protein 10.3g||15 %|
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Calories per serving: 178
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