AFFILIATE_ID 101 DIRECTIONS Saute' onions, garlic and celery (bell pepper optional) in the butter until soft. Add the tomatoes and simmer for twenty minutes in a covered iron pot. Add the alligator meat and cook over a low fire until tender about one hour. If the gravy thickens too much while cooking or at the end add water. Add the onion tops and parsley in the last 10 minutes of cooking. Serve over rice but especially nice with jasmine scented rice, a fresh tomato and lettuce salad and a thick slice of French bread for mopping your plate clean. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION onions chopped DIRECTION MEASUREMENT medium QUANTITY 2 DESCRIPTION cloves garlic chopped DIRECTION MEASUREMENT QUANTITY 2 DESCRIPTION stalks celery chopped DIRECTION MEASUREMENT QUANTITY 4 DESCRIPTION tomatoes or Rotel Brand tomato DIRECTION MEASUREMENT can QUANTITY 1 DESCRIPTION salt black pepper and cayenne DIRECTION MEASUREMENT QUANTITY DESCRIPTION alligator meat cut in thin strips DIRECTION MEASUREMENT pound QUANTITY 1 DESCRIPTION butter DIRECTION MEASUREMENT sticks QUANTITY 2 DESCRIPTION green onions DIRECTION MEASUREMENT cup QUANTITY 1/2 DESCRIPTION parsley DIRECTION MEASUREMENT cup QUANTITY 1/4 DESCRIPTION bell pepper chopped (optional) DIRECTION MEASUREMENT QUANTITY 1 KEYWORDS NAME Alligator Etouffee (Etoufee) NOTE NUTRITION PREP_TIMES AMOUNT 20 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 60 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 0 SOURCE RealCajunRecipes.com TYPE 102