Title: Alligator stewed in sauce piquant
 Categories: E.
      Yield: 4 Servings
 
      2 tb Olive oil
      1 lb Alligator meat, cut into
      2    Inch strips
           Essence
    1/4 c  Chopped onions
    1/4 c  Chopped green onions
    1/4 c  Chopped celery
    1/4 c  Chopped green bell peppers
      2 tb Minced seeded jalapeno
           Peppers
  1 1/2 tb Minced garlic
      2 tb Chopped fresh basil
      2 ts Chopped fresh thyme
      2 ts Chopped fresh oregano
      2    Bay leaves
  2 1/2 c  Peeled, seeded and chopped
           Tomatoes
      3 c  Chicken stock
        pn Cayenne
           Salt and black pepper
      2 tb Unsalted butter
      2 c  Cooked white rice
      2 tb Chopped green onions
 
  In a saucepan, heat the olive oil. Season the alligator meat with
  Essence. When the oil is hot, sear the alligator meat. Add the
  onions, green onions, celery, bell peppers, jalapenos, and garlic.
  Sauté for 2 minutes. Add the herbs and continue sautéing for 1
  minute. Stir in the tomatoes and stock. Season with cayenne, salt and
  pepper. Simmer the sauce for about 30 minutes or until the alligator
  meat is tender. Stir in the butter. Remove remove 2 cups of the sauce
  and puree until smooth. This is a sauce for the roasted chicken.
  Spoon the alligator sauce piquant over white rice in a shallow bowl.
  Garnish with green onions and Essence. Spoon the pureed sauce in the
  center of plate. Arrange the carved chicken and dressing in the
  center of the sauce. Garnish with long chives and chopped chives.
  
  Yield: 4 appetizer servings