Etoufee

"Bubba" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Got some alligator thawing and a new (for me) type of whole grain red
rice to play with.
Anyone have a stellar "tried and true" etoufee recipe they'd care to
share???

Thanks,
Bubba

--
You wanna measure or you wanna cook?

Here is a Gumbo I have tried... and it is truely tasty

2 lbs Alligator meat, cut in thin strips approx. 1"long x 1/4"thick
3/4 lb Butter (3 sticks)
1/2 cup Green onions, chopped
1/4 cup Parsley, chopped
3 cloves Garlic, minced
4 stalks Celery, chopped
1/2 cup Red bell pepper, seeded and chopped
1/2 cup Green bell pepper, seeded and chopped
2 large.cans stewed tomatoes
2 lbs okra, stem and cook separately until tender
1 tsp. ground cayenne pepper
1 tsp. ground black pepper
1/2 tsp. salt (to taste)

Saute onions, garlic, peppers and celery in butter until soft. Add other
ingredients, except okra, and simmer for 10 minutes in large covered iron
pot. Add okra to other ingredients + some of okra cooking liquid and cook
another 10 minutes. 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 with hot buttered cornbread on the side.

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In article <[email hidden]>,

Bubba said:

Got some alligator thawing and a new (for me) type of whole grain red
rice to play with.
Anyone have a stellar "tried and true" etoufee recipe they'd care to
share???

Thanks,
Bubba

Here's a sauce piquante recipe which is similar to etouffe. Cut down on
the tomatoes and add some stock and you have etouffe.

Alligator Sauce Piquante

1/3 cup cooking fat
2 lbs. alligator (upper tail) sliced into chop size
flour for dredging
seasoning to taste: use Tony Chachere's or a mix of salt, pepper,
garlic powder, onion powder, and cayenne
1/4 cup flour
1/3 cup finely chopped celery
1/2 cup finely chopped green peppers
1/2 cup finely chopped yellow onion
1/4 cup finely chopped green onion
2 cloves garlic, minced
1/2 teaspoon thyme
2 bay leaves
2 cups chopped, peeled tomatoes
1 tablespoon Lea & Perrins sauce
hot pepper sauce to taste

Sprinkle seasoning on both sides of the meat slices and dredge
in flour. Brown the meat in fat then remove. Add the 1/4 cup
flour to the fat over a low fire and stir until light brown.
At this point add the celery, peppers, onions, garlic, and herbs.
Cook until soft. Add the tomatoes, sauces and meat. Correct
seasonings and simmer for 45 minutes. Serve over steamed rice.

On Wed, 18 Jan 2006 15:31:57 GMT, Bubba <[email hidden]>

Quoted message said:

Got some alligator thawing and a new (for me) type of whole grain red
rice to play with.
Anyone have a stellar "tried and true" etoufee recipe they'd care to
share???

Thanks,
Bubba

There's something like a recipe embedded in the narrative of the first
post in this thread: http://tinyurl.com/79njh

modom