Alligator Stewed in Sauce Piquant

Servings:

4 Servings

Listed in Categories:

2 tb Olive oil
1 lb Alligator meat; cut in 2"
-strips
Emeril's Essence; see * Note
1/4 c Chopped onions
1/4 c Chopped green onions
1/4 c Chopped celery
1/4 c Chopped green bell peppers
2 tb Minced seeded jalapeno
-peppers
1 1/2 tb Minced garlic
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
-tomatoes
3 c Chicken stock
1 pn Cayenne pepper
Salt; to taste
Freshly-ground black pepper;
-to taste
2 tb Unsalted butter
2 c Cooked White rice
2 tb Chopped green onions

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

In a saucepan, heat the olive oil. Season the alligator meat with Emeril's
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 Emeril's 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