Alligator Etouffee
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1     lb    alligator meat - cut in thin strips
1     cup   olive oil
1/2   cup   green onions - chopped
1/4   cup   parsley - chopped
2           garlic cloves - minced
4           celery stalks - chopped
1     can   tomatoes - (sorry folks, no size given)
            salt, cayenne and black pepper

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.

September, 1990 - Louisiana Conservationist Calendar
Posted by Fred Towner to rec.food.recipes on March 8, 1998.