| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Game, Gumbos & st |
20 |
Servings |
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 |
INSTRUCTIONS
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 0-02-630125-3
Posted to EAT-L Digest 13 October 96
Date: Mon, 14 Oct 1996 05:05:28 -0400
From: Bill Spalding <billspa@ICANECT.NET>
A Message from our Provider:
“You can fool yourself. You can never fool God”