Alligator Sauce Piquant-1

* Exported from MasterCook II *

Alligator Sauce Piquant-1

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Game Gumbos & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Pounds Alligator meat -- trim/cube
1 Cup Olive oil
3 Cups Flour -- All-purpose
5 Cups Onion -- chopped
2 Cups Green onion -- chopped
1 Cup Bell pepper -- chopped
1/2 Cup Celery -- chopped
2 Cups Tomatoes -- fresh/chopped
8 cups Water -- cold
2 tablespoons Garlic -- finely chopped
2 tablespoons Worcestershire sauce
Juice of 1 lemon
Salt to taste
Tabasco sauce to taste
2 cups White wine -- dry
6 cups 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

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