| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Orleans |
Game, Gumbos & st |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Alligator meat; cut into 1" cubes |
| 1 1/2 |
c |
Cooking oil and |
| 1 |
c |
All-purpose flour; for roux |
| 4 |
sm |
Whole tomatoes |
| 1 |
lb |
Fresh mushrooms; sliced |
| 3 |
pt |
Cold water |
| 1 |
c |
Celery; chopped |
| 1/2 |
c |
Green onions; chopped |
| 1/2 |
c |
Bell pepper; chopped |
| 1 |
sm |
Tomato sauce |
| 4 |
|
Onions; chopped |
| 2 |
|
Clove garlic; crushed (2 to 3) |
| 1/2 |
c |
Parsley |
|
|
Cayenne pepper to taste |
| 3 |
c |
Rice; cooked |
INSTRUCTIONS
Saute alligator cubes until tender. In a separate pan, make a roux by
cooking oil and flour over low heat until medium brown, or 1 small can of
tomato paste may be used as a substitute for roux mixture. Add cold water
to roux, followed by the remaining ingredients and alligator. Simmer
approximately 1 hour and serve over cooked rice. Festival: Alligator
Festival; September 22-24, 1995
Recipe By : New Orleans Recipes
Posted to EAT-L Digest 13 October 96
Date: Mon, 14 Oct 1996 05:05:28 -0400
From: Bill Spalding <billspa@ICANECT.NET>
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