Alligator Etouffee

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.