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Alligator Stewed in Sauce Piquant

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  • 2 tb Olive oil
  • 1 lb Alligator meat; cut in 2" strips
  • Emeril's Essence; see * Note
  • 1/4 c Chopped onions
  • 1/4 c Chopped green onions
  • 1/4 c Chopped celery
  • 1/4 c Chopped green bell peppers
  • 2 tb Minced seeded jalapeno peppers
  • 1 1/2 tb Minced garlic
  • 2 tb Chopped fresh basil
  • 2 ts Chopped fresh thyme
  • 2 ts Chopped fresh oregano
  • 2 Bay leaves
  • 2 1/2 c Peeled; seeded and chopped tomatoes
  • 3 c Chicken stock
  • 1 pn Cayenne pepper
  • Salt; to taste
  • Freshly-ground black pepper; to taste
  • 2 tb Unsalted butter
  • 2 c Cooked White rice
  • 2 tb Chopped green onions


* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
In a saucepan, heat the olive oil. Season the alligator meat with Emeril's Essence. When the oil is hot, sear the alligator meat. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic. Saute 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 puree until smooth and set aside. This is a sauce for the "Whole Roasted Chicken Stuffed With Dirty Rice" (the recipe for which is also included in this collection).
Spoon the remaining alligator sauce piquant over white rice in a shallow bowl. Garnish with green onions and Emeril's Essence.
This recipe yields 4 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-2396 broadcast 10-08-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Alan Hewitt <> on Nov 13, 1998