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Title: Alligator Sauce Piquant-1
Categories: Game Soup
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
Recipe By :