| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Cubed alligator meat; soaked with Tabasco and lemon juice for 30 minutes prior to cooking. rinse before cooking |
| 1/2 |
c |
Chopped celery |
| 1 |
c |
Flour |
| 1/2 |
c |
Chopped bell pepper |
| 1 |
c |
Oil |
| 1 |
cn |
(8-oz) chopped mushrooms |
| 4 |
tb |
Butter |
| 1 |
c |
Water |
| 2 |
md |
Chopped onions |
| 1 |
|
Jar salad olives |
| 1/2 |
ts |
Sugar |
| 1/4 |
c |
Chopped parsley |
| 1 |
cn |
Tomato paste |
| 1/4 |
c |
Chopped scallions |
|
|
Salt & Cayenne pepper to taste |
INSTRUCTIONS
Date: Sat, 30 Mar 1996 14:56:54 -0500
From: Walt Gray <waltgray@mnsinc.com>
Make roux with 1 cup oil and 1 cup flour and cook until golden. Saute
onions in roux until brown. Add tomato paste and sugar and cook about 5
minutes. Add bell pepper, celery, garlic, mushrooms and stir well. Add
water and cook 1 hour over low heat. Add scallions, parsley, alligator (cut
in small pieces, and preferably meat other than from the tail) salt, pepper
and cayenne to taste. Cover pot and cook slowly for 30 minutes or until
meat is tender. Add olives which have been soaked in water and cook a few
minutes longer. Serve over cooked rice. Walt
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #91
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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