Alligator Sauce Piquant-1

Alligator Sauce Piquant-1 Ingredients

5 lb Alligator meat; trim/cube	8 c Water; cold
1 c Olive oil	2 tb Garlic; finely chopped
3 c Flour; All-purpose	2 tb Worcestershire sauce
5 c Onion; chopped	Juice of 1 lemon
2 c Green onion; chopped	Salt to taste
1 c Bell pepper; chopped	Tabasco sauce to taste
1/2 c Celery; chopped	2 c White wine; dry
2 c Tomatoes; fresh/chopped	6 c Tomato sauce

Instructions for Alligator Sauce Piquant-1

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 Wilsons "Homegrown Louisiana Cookbook" ISBN 0-02-630125-3 Posted to EAT-L Digest 13 October 96 Date: Mon, 14 Oct 1996 05:05:28 -0400 From: Bill Spalding

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bell Pepper	Celery	Flour	Garlic
Lemon	Olive Oil	Onion	Salt
Tabasco	Tomato	White Wine	Worcestershire sauce

Game Gumbos & st Celery Bell pepper Garlic Olive oil Onion Green Onion Tomato Wine White wine Lemon

for flavor and categorization

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