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Recipe Name: Alligator Stewed In Sauce Piquant Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 4

2 Tablespoon(s) Olive oil
1 Pound(s) Alligator meat, cut in 2"
Emeril's Essence, see * Note
1/4 Cup(s) Chopped onions
1/4 Cup(s) Chopped green onions
1/4 Cup(s) Chopped celery
1/4 Cup(s) Chopped green bell peppers
2 Tablespoon(s) Minced seeded jalapeno
1 1/2 Tablespoon(s) Minced garlic
2 Tablespoon(s) Chopped fresh basil
2 Teaspoon(s) Chopped fresh thyme
2 Teaspoon(s) Chopped fresh oregano
2 Bay leaves
2 1/2 Cup(s) Peeled, seeded and chopped
3 Cup(s) Chicken stock
1 Pinch(s) Cayenne pepper
Salt, to taste
Freshly-ground black pepper
to taste
2 Tablespoon(s) Unsalted butter
2 Cup(s) Cooked White rice
Note: See the "Emeril's Essence Information" recipe which is included
in this collection. In a saucepan, heat the olive oil. Season the
alligator meat with Emeril's Essence. When the oil is hot, sear the
alligator meat. Add the onions, green onions, celery, bell peppers,
jalapenos, and garlic. Saute for 2 minutes. Add the herbs and continue
sauteing for 1 minute. Stir in the tomatoes and stock. Season with
cayenne, salt and pepper. Simmer the sauce for about 30 minutes or
until the alligator meat is tender. Stir in the butter. Remove remove
2 cups of the sauce and puree until smooth and set aside. This is a
sauce for the "Whole Roasted Chicken Stuffed With Dirty Rice" (the
recipe for which is also included in this collection). Spoon the
remaining alligator sauce piquant over white rice in a shallow bowl.
Garnish with green onions and Emeril's Essence. This recipe yields 4
appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse >From the TV FOOD NETWORK - (Show # EE-2396 broadcast
10-08-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - 11-24-1996 Recipe by: Emeril Lagasse Converted
by MM_Buster v2.0l. Posted to MM-Recipes Digest by Alan Hewitt
<> on Nov 13, 1998

Nutrition (calculated from recipe ingredients)
Calories: 318
Calories From Fat: 136
Total Fat: 15.3g
Cholesterol: 20.7mg
Sodium: 345.8mg
Potassium: 538.9mg
Carbohydrates: 37.6g
Fiber: 3.7g
Sugar: 5.9g
Protein: 8.7g

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