Alligator Etouffee 2 Onions; chopped
2 Cloves garlic; chopped
4 Stalks celery; chopped
1 cn Rotel tomatoes
1 lb Alligator meat; cut in thin strips
2 Sticks butter
1/2 c Green onions; chopped
1/4 c Parsley; minced
Salt and pepper to taste
Cayenne pepper to taste
3 c Rice; cooked
Saute onions, garlic and celery in butter until soft. Add Rotel
tomatoes and simmer for 20 minutes in covered iron pot. Add alligator
meat and let cook over low heat until tender, about 1 hour. If gravy
is too thick, add a little hot water. Serve over cooked rice.
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