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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 20 |
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Directions: 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.
| Ingredients:
5 Pound(s) Alligator meat, trim/cube
1 Cup(s) Olive oil
3 Cup(s) Flour, All-purpose
5 Cup(s) Onion, chopped
2 Cup(s) Green onion, chopped
1 Cup(s) Bell pepper, chopped
1/2 Cup(s) Celery, chopped
2 Cup(s) Tomatoes, fresh/chopped
8 Cup(s) Water, cold
2 Tablespoon(s) Garlic, finely chopped
2 Tablespoon(s) Worcestershire sauce
1 Lemon, juice of
2 Cup(s) White wine, dry
6 Cup(s) Tomato sauce |
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