Alligator Etouffee
- 2 Onions; chopped
- 2 Cloves garlic; chopped
- 4 Stalks celery; chopped
- 1 cn Rotel tomatoes
- 1 lb Alligator meat; cut in thin
- -strips
- 2 Sticks butter
- 1/2 c Green onions; chopped
- 1/4 c Parsley; minced
- Salt and pepper to taste
- Cayenne pepper to taste
- 3 c Rice; cooked
Saute onions, garlic and celery in butter until soft. Add Rotel tomatoes
and simmer for 20 minutes in covered iron pot. Add alligator meat and let
cook over low heat until tender, about 1 hour. If gravy is too thick, add a
little hot water. Serve over cooked rice. Festival: Kliebert's Annual
Alligator Day; August 19, 1995 Recipe: Nancy Kliebert
Posted to MC-Recipe Digest V1 #203
Date: Fri, 16 Aug 1996 10:22:39 -0400
From: billspa@icanect.net (Bill Spalding)
and simmer for 20 minutes in covered iron pot. Add alligator meat and let
cook over low heat until tender, about 1 hour. If gravy is too thick, add a
little hot water. Serve over cooked rice. Festival: Kliebert's Annual
Alligator Day; August 19, 1995 Recipe: Nancy Kliebert
Posted to MC-Recipe Digest V1 #203
Date: Fri, 16 Aug 1996 10:22:39 -0400
From: billspa@icanect.net (Bill Spalding)
