Alligator Sauce Piquant-1

Title:
Alligator Sauce Piquant-1

Yield:
20 Servings

Categories:
Game,
Gumbos
& st




Ingredients:





     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


 Posted to EAT-L Digest 13 October 96


 


 Date:    Mon, 14 Oct 1996 05:05:28 -0400


 


 From:    Bill Spalding