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1
Heat 1/4 cup of the olive oil in a large heavy nonstick pot or Dutch oven over mediun high heat.
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2
Stir in the onions, bell peppers, celery, salt, red pepper flakes, cayenne, and bay leaves.
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3
Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes.
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4
Add 3 T of the flour and cook, stirring to cook the flour with out browning, 1 to 2 minutes.
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5
Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
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6
Bring to a boil, then reduce the heat to medium-low.
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7
Place several pieces of alligator meat at a time on a work surfaace covered with plastic wrap.
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8
Cover the meat with plastic and pound with a meat mallet until 1/4 inch thick.
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9
Cut into 2 inch strips.
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10
Combine the remaining 1/2 cup flour and the Essence in a medium bowl.
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11
Dredge the alligator piecees in the seasoned flour, shaking off any excess.
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12
Heat 2 T.
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13
of the olive oil in a large nonstick skillet over medium high heat.
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14
Add half of the meat and fry until golden brown, turning once, 3 to 4 minutes per side.
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15
Transfer to a platter.
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16
Heat the remaining 2 T.
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17
oil in the skillet and repeat with the remaining alligator.
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18
Add the meat ot the sauce.
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19
Increase the heat under the sauce to medium high and bring to a gentle rolling boil.
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20
Reduce heat to medium low.
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21
Simmer uncovered, stirring occasionally, until the meat is tender, about 2 hours.
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22
Remove and discard the bay leaves.
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23
To serve, spoon the rice into soup bowls.
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24
Top with the meat and sauce, and garnish with the green onions and parsley.
