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- Exported from MasterCook *
Alligator Sauce Piquant-1
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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