Friday, June 27, 2008

Alligator Etoufee

2 onions chopped
2 cloves garlic chopped
4 stalks celery chopped
1 can Rotel tomatoes
1 pound alligator meat cut in thin strips
2 sticks butter
1/2 cup green onions chopped
1/4 cup parsley minced
Salt and pepper to taste
Cayenne pepper to taste
3 cups 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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