Alligator sauce piquant-1

20 Servings

Ingredients

Quantity Ingredient

Directions

5 lb Alligator meat -- trim/cube 1 c Olive oil

3 c Flour -- All-purpose

5 c Onion -- chopped

2 c Green onion -- chopped

1 c Bell pepper -- chopped

½ c Celery -- chopped

2 c Tomatoes -- fresh/chopped

8 c Water -- cold

2 TB Garlic -- finely chopped

2 TB Worcestershire sauce

: Juice of 1 lemon

: Salt to taste

: Tabasco sauce to taste 2 c White wine -- dry

6 c Tomato sauce

Make a dark roux with olive oil and flour. When roux is dark brown, add onion, green onion, bell pepper, and celery; cover and cook until onions are clear, stirring occasionally. Add tomatoes and continue cooning for 10 min; stir often. Add water and stir to make a thick liquid. Add garlic, Worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making sure to mix well. Add alligator, and enough water to cover the ingredients by 2 inches; stir to mix. Bring to a boil, stirring frequently. After it comes to a boil, turn heat to low and cover, checking from time to time, and stir to prevent sauce from sticking. Continue cooking for 3 to 4 hrs. until meat is tender. Serve over cooked rice or spaghetti with Parmesan cheese.

Freeze leftovers in serving size containers.

This recipe is for a party--no one would go to this much trouble if the recipe only fed 4 peoples.

Recipe: Justin Wilson's "Homegrown Louisiana Cookbook" ISBN 0-02-630125-3

Recipe By :

From: Bill Spalding <billspa@...

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