Alligator Sauce Piquant I Recipe
Servings: 12
Ingredients
- 5 lb Alligator meat trimmed, cubed
- 1 c. Extra virgin olive oil
- 3 c. All-purpose flour
- 5 c. Minced onion
- 2 c. Minced green onion
- 1 c. Minced bell pepper
- 1/2 c. Minced celery
- 2 c. Minced fresh tomatoes
- 8 c. Cool water
- 2 Tbsp. Finely-minced garlic
- 2 Tbsp. Worcestershire sauce Juice of 1 lemon Salt to taste Tabasco sauce to taste
- 2 c. Dry white wine
- 6 c. Tomato sauce
Directions
- Make a dark roux with extra virgin olive oil and flour. When roux is dark brown, add in onion, green onion, bell pepper, and celery; cover and cook till onions are clear, stirring occasionally. Add in tomatoes and continue cooking for 10 min; stir often. Add in water and stir to make a thick liquid. Add in garlic, Worcestershire, lemon juice, salt, warm sauce, wine, and tomato sauce, making sure to mix well. Add in alligator, and sufficient 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 till meat is tender.
- Serve over cooked rice or possibly spaghetti with Parmesan cheese. Freeze leftovers in serving size containers.
- This recipe yields 20 servings.
- Comments:This recipe is for a party - no one would go to this much trouble if the recipe only fed 4 peoples.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 12 servings | |
| Calories 373 | |
| Calories from Fat 165 | 44% |
| Total Fat 18.69g | 23% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 661mg | 28% |
| Potassium 696mg | 20% |
| Total Carbs 40.16g | 11% |
| Dietary Fiber 4.6g | 15% |
| Sugars 9.44g | 6% |
| Protein 6.22g | 10% |
