Name: Stewed Alligator in Creole Sauce
Ingredients: 2 tb Olive oil; 1 c Chopped onions; 1/2 c Chopped celery; 1/2 c Chopped bell peppers; 2 tb Minced garlic; 3 c Peeled; seeded, chopped tomatoes; (preferably ripe plum tomatoes); 1/4 c Chopped fresh basil; 2 tb Chopped fresh oregano; 2 ts Chopped fresh thyme; Salt; to taste; Cayenne pepper; to taste; Freshly-ground black pepper; to taste; 2 ts Worcestershire sauce; 3 c Chicken stock; 1 1/2 c Chopped green onions; 1 lb Alligator; cut into 1" pieces; 8 tb Butter; at room temperature; 1 Crusty loaf of French bread; 2 tb Finely-chopped parsley

God did not demand that we first demonstrate our allegiance to Him before Christ would agree to die in our place. To demand that we somehow show ourselves deserving of forgiveness in order to regain our status as His children would have been futile. What can ungodly, rebellious sinners offer God that would move the holy Creator of the universe to sacrifice His only Son on their behalf? So God acted first, motivated solely by his own sovereign love, to grant mercy to His people as the ultimate expression of His grace (Ex. 33:19; Isa. 63:7; Rom. 9:15-18; Eph. 2:4; Titus 3:5; 1 Pet. 1:3). Christ died for us because the Father and the Son loved the unlovable.

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	French	Meats, Appetizers	4	Servings

INGREDIENTS

2	tb	Olive oil
1	c	Chopped onions
1/2	c	Chopped celery
1/2	c	Chopped bell peppers
2	tb	Minced garlic
3	c	Peeled; seeded, chopped tomatoes
		(preferably ripe plum tomatoes)
1/4	c	Chopped fresh basil
2	tb	Chopped fresh oregano
2	ts	Chopped fresh thyme
		Salt; to taste
		Cayenne pepper; to taste
		Freshly-ground black pepper; to taste
2	ts	Worcestershire sauce
3	c	Chicken stock
1 1/2	c	Chopped green onions
1	lb	Alligator; cut into 1" pieces
8	tb	Butter; at room temperature
1		Crusty loaf of French bread
2	tb	Finely-chopped parsley

INSTRUCTIONS

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. This recipe yields 4 appetizer
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2453 broadcast 12-10-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-12-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #3 by Roy Olsen <roy@indy.net> on Jan 20,
1999

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