Title: Alligator Etouffee
Categories: Regional Entree Game
Yield: 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 given) salt, cayenne and bl

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 From: Fred Towner Date: 10-09-94

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