Alligator Sauce Piquant-1
- 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
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
