Alligator Etouffee
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4 servings
1 lb alligator meat; cut in thin
-strips
1/2 lb butter (2 sticks)
1/2 c green onions; chopped
1/4 c parsley; chopped
2 garlic cloves; minced
4 celery stalks; chopped
1 cn tomatoes; (sorry folks, no
-size giv
1 salt, cayenne and black pepp
- er
Fat grams per serving: Approx. Cook Time: 1:20 Saute
onions, garlic and celery in butter until soft. Add tomatoes and simmer
for 20 minutes in covered iron pot. Add alligator meat and allow to cook
over low heat until tender (approximately 1 hour). If gravy is too thick,
add a little hot water. Serve over rice. September, 1990 - Louisiana
Conservationist Calendar
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