| 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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