Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Alligator Sauce Piquant

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.

Search for Recipes, Search using Google, or Return to Cookbook Index