Alligator Etouffee

         Yield: 1 Servings
Categories: Entrees, Main Dishes

2 Onions; chopped 2 Cloves garlic; chopped 4 Stalks celery; chopped 1 cn Rotel tomatoes 1 lb Alligator meat; cut in thin -strips 2 Sticks butter 1/2 c Green onions; chopped 1/4 c Parsley; minced Salt and pepper to taste Cayenne pepper to taste 3 c Rice; cooked Saute onions, garlic and celery in butter until soft. Add Rotel tomatoes and simmer for 20 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 cooked rice. Festival: Kliebert's Annual Alligator Day; August 19, 1995 Recipe: Nancy Kliebert