Alligator Etouffe

      This appears to the be the 3rd installment on the "What I cooked for mom while we were home" series.  What trip would be complete without my bathing the entire house in the aroma that is Cajun Cooking.  I wanted to do something a bit off center this time, but still using Louisiana's Basic Best;  Alligator.  This dish uses many of the same ingredients as any other etouffe adding a bit more tomatoes and pepper.

      I always use about 1 pound of good alligator tail meat which I stock up on while down south each winter.  The only other item I adjust is to use brown rice rather Arborio white or Basmati.  

INGREDIENTS

1 pound alligator meat, sliced into either thin strips or chunk (your choice)
2 green onions chopped
2 cloves garlic chopped
1 chopped green bell pepper
2 stalks chopped celery
1 can ROTEL (I use the regular mild type) you can always add Tabasco later
2 sticks butter
1/2 cup green onions
1/4 cup parsley
salt and pepper to taste
2 teaspoons Tony Chachere's Seasoning
2-3 cups of cooked brown rice

DIRECTIONS

      Saute' onions, garlic, and celery in butter till just soft. Add ROTEL and simmer for 20 more  minutes, covered. Add alligator meat, parsley, salt, pepper, and Tony's and cook over low heat till tender, about 45 minutes to 1 hour.  If sauce is too thick you can add a bit of chicken or shrimp stock, but never water.  This is served with rice and it is your choice to mix the rice into the etouffe towards the end and control the thickness or serve on top of rice with green onions and cornbread (and of course Tabasco) on the side.

"You don't need a silver fork to eat good"

Paul Prudhomme

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