*  Exported from  MasterCook  *
 
                         Alligator Sauce Piquant-1
 
 Recipe By     :
 Serving Size  : 20   Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      pounds        Alligator meat -- trim/cube
    1      cup           Olive oil
    3      cups          Flour -- All-purpose
    5      cups          Onion -- chopped
    2      cups          Green onion -- chopped
    1      cup           Bell pepper -- chopped
      1/2  cup           Celery -- chopped
    2      cups          Tomatoes -- fresh/chopped
    8      cups          Water -- cold
    2      tablespoons   Garlic -- finely chopped
    2      tablespoons   Worcestershire sauce
    1                    lemon -- Juice of
                         Salt to taste
                         Tabasco sauce to taste
    2      cups          White wine -- dry
    6      cups          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
 
 
 
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