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Name: Stewed Alligator in Creole Sauce
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4
Cuisine: American
Ingredients: 1/2 c Celery chopped; 1 c Onions chopped; 2 ts Chopped fresh thyme; 1 Crusty loaf of French bread; 1/2 c Chopped bell peppers; 8 tb Butter; at room temperature; 2 ts Worcestershire Sauce; 2 tb Finely-chopped parsley; 2 tb Garlic minced; 3 c Peeled; seeded, chopped; Cayenne pepper; to taste; Salt to taste; 3 c Chicken Stock; 2 tb olive oil; (preferably ripe plum; 1 1/2 c Green Onions chopped; 2 tb Chopped fresh oregano; 1/4 c Chopped fresh basil; Black Pepper freshly ground; 1 lb Alligator; cut into 1"

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INGREDIENTS

1/2 c Celery ; chopped
1 c Onions ; chopped
2 ts Chopped fresh thyme
1 Crusty loaf of French bread
1/2 c Chopped bell peppers
8 tb Butter; at room temperature
2 ts Worcestershire Sauce
2 tb Finely-chopped parsley
2 tb Garlic ; minced
3 c Peeled; seeded, chopped
Cayenne pepper; to taste
Salt ; to taste
3 c Chicken Stock
2 tb olive oil
(preferably ripe plum
1 1/2 c Green Onions ; chopped
2 tb Chopped fresh oregano
1/4 c Chopped fresh basil
Black Pepper ; freshly ground
1 lb Alligator; cut into 1"

Servings

INSTRUCTIONS

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 Posted to MM-Recipes Digest V4 #3 by Roy Olsen on Jan 20, 1999

NOTES

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Stewed Alligator in Creole Sauce

1/2 c Celery chopped
1 c Onions chopped
2 ts Chopped fresh thyme
1 Crusty loaf of French bread
1/2 c Chopped bell peppers
8 tb Butter; at room temperature
2 ts Worcestershire Sauce
2 tb Finely-chopped parsley
2 tb Garlic minced
3 c Peeled; seeded, chopped
 Cayenne pepper; to taste
 Salt to taste
3 c Chicken Stock
2 tb olive oil
 (preferably ripe plum
1 1/2 c Green Onions chopped
2 tb Chopped fresh oregano
1/4 c Chopped fresh basil
 Black Pepper freshly ground
1 lb Alligator; cut into 1"

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          Posted to MM-Recipes Digest V4 #3 by Roy Olsen <roy@indy.net> on Jan 20,  1999

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Nutrition

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Serving Size: 1 Serving (556g)
Recipe Makes: 4 Servings

Calories: 178
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 %
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: 178

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