Alligator Sauce Piquant-1 Recipe
1 no 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
Recipe By :
From: Bill Spalding <billspa@icanect.Ne
to Meat Recipes
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(includes apricot, red bell peppers & rosehip)
The nutrient lypcopene is a naturally occurring chemical compound and a member of the same group of phytochemicals as carotene. Lycopene is accountable for the red color of quite a few natural foods.
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Alligator Sauce Piquant-1 Recipe Index from Recipes 4U
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