Stewed Alligator in Creole Sauce (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 cup chopped onions |
1/2 cup chopped celery |
1/2 cup chopped bell peppers |
2 tablespoons minced garlic |
3 cups peeled, seeded, and chopped plum tomatoes |
1/4 cup chopped fresh basil |
2 tablespoons chopped fresh oregano |
2 teaspoons chopped fresh thyme |
salt and cayenne pepper |
fresh ground black pepper |
2 teaspoons worcestershire sauce |
3 cups chicken stock |
11/2 cup chopped green onions |
1 pound alligator, cut into 1-inch pieces |
8 tablespoons butter, at room temperature |
crusty loaf of french bread |
2 tablespoons finely chopped parsley |
Directions:
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.
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