Title: Alligator Sauce Piquant
Categories: Cajun Sauce Game
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 Submitted By BILL SPALDING

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