Alligator Etouffee


1 lb Alligator meat - cut in thin strips
1/2 lb Butter (2 sticks)
1/2 cup green onions - chopped
1/4 cup parsley - chopped
2 Garlic cloves - minced
4 Celery stalks - chopped
1 28 oz can Tomatoes
salt, cayenne and black pepper, to taste


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. When ready to serve, stir in parsley and serve over rice.