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