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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Homegrown Louisiana Cookbook by Justin Wilson
5 pounds alligator meat, trimmed and cubed
1 cup olive oil
3 cups all-purpose flour
5 cups chopped onion
2 cups chopped green onion
1 cup chopped bell pepper
½ cups chopped celery
2 cups chopped fresh tomatoes
8 cups cold water
2 tablespoons finely chopped garlic
2 tablespoons Worcestershire sauce
juice of 1 lemon
salt, to taste
Tabasco sauce, to taste
2 cups dry white wine
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 minutes—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 hours until meat is tender. Serve over cooked rice or spaghetti with Parmesan cheese. Freeze leftovers in serving size containers.