Try this Alligator Sauce Piquant-1 recipe, or contribute your own.
Suggest a better descriptionMake 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
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Serving Size: 1 Serving (759g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 262 | ||
Calories from Fat: 35 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 2726.3mg | 94 % | |
Potassium 1879.2mg | 49 % | |
Total Carbohydrate 49.5g | 15 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 39.7g | ||
Protein 9.5g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 262
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