Saute alligator cubes until tender. In a separate pan, make a roux by cooking oil and flour over low heat until medium brown, or 1 small can of tomato paste may be used as a substitute for roux mixture. Add cold water to roux, followed by the remaining ingredients and alligator. Simmer approximately 1 hour and serve over cooked rice. Festival: Alligator Festival; September 22-24, 1995 Recipe By : New Orleans Recipes 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 (3533g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 22 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 92.9mg||3 %|
|Potassium 1066.2mg||28 %|
|Total Carbohydrate 202.2g||59 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 195.9g|
|Protein 21.9g||31 %|
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Calories per serving: 933
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