Stewed Alligator In Creole Sauce

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

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.

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