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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: lynnemarie
Servings: 4
2 tablespoons olive oil
1 pound alligator meat, cut in 2 inch strips
Creole seasoning
¼ cup chopped onions
¼ cup chopped green onions
¼ cup chopped celery
¼ cup chopped green bell peppers
2 tablespoons minced seeded jalapeño peppers
1½ tablespoon minced garlic
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
2 bay leaves
2½ cups peeled, seeded and chopped tomatoes
3 cups chicken stock
1 pinch cayenne pepper
salt, to taste
freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 cups cooked white rice
2 tablespoons chopped green onions
In a saucepan, heat the olive oil. Season the alligator meat with Creole seasoning. When the oil is hot, sear the alligator meat. Add the onions, green onions, celery, bell peppers, jalapeños, and garlic. Sauté 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 purée until smooth and set aside. Spoon the remaining alligator sauce piquant over white rice in a shallow bowl. Garnish with green onions.