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Alligator Etouffee
2 onions, chopped
2 cloves garlic, minced
4 stalks celery, chopped
1 can tomatoes
1 pound alligator meat, cut in thin strips
1 cup (2 sticks) butter
1/2 cup green onions, chopped
1/4 cup parsley, minced
Salt
Cayenne pepper
Black pepper
Sauté onions, garlic and celery in butter until soft. Add tomatoes and simmer for twenty 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 rice.
