ALLIGATOR SAUCE PIQUANT-1

      Title: ALLIGATOR SAUCE PIQUANT-1
  Categories: Game, Gumbos & st
       Yield: 20 Servings
  
  
         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
       1/2 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
[ add our full cookbook to your website ] [ Search The Cookbook ]