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Alligator Etouffee
Yield: 4 servings

1 lb alligator meat; cut in thin strips
1/2 lb butter (2 sticks)
1/2 c green onions; chopped
1/4 c parsley; chopped
2 garlic cloves; minced
4 celery stalks; chopped
1 can tomatoes
salt
cayenne
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. Serve over rice.

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