| 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>
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”