| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Cajun |
Game, Gumbos & st |
90 |
Servings |
INGREDIENTS
| 4 |
lb |
All-purpose flour |
| 1 |
ga |
Vegetable cooking oil |
| 6 |
lb |
Onions; finely chopped |
| 4 |
lg |
Bell peppers; finely chopped |
| 1 |
bn |
Celery; finely chopped |
| 1 |
|
Head garlic; finely chopped |
| 8 |
c |
Water |
| 8 |
cn |
Tomato soup |
| 4 |
cn |
Tomato sauce; (#303) |
| 1 |
c |
Sugar |
| 1 |
|
Bottle bay leaves |
| 30 |
lb |
Alligator meat; chopped in |
|
|
Bite-sized pieces |
| 6 |
bn |
(large) green onions; chop finely |
|
|
Salt and pepper; to taste |
|
|
Cayenne pepper; to taste |
INSTRUCTIONS
First make a roux, being careful not to burn it. Cook until brown. Add
onions, peppers, celery and garlic. Cook 10 to 20 minutes. Add water,
tomato sauce, soup, bay leaves and sugar. Cook this mixture for
approximately 1 hour, stirring every 10 minutes. Add meat and cook another
hour. Add green onions when meat is tender and cook an additional 1/2 hour.
Serves 90 to 120. Festival: St. Philomena Cajun Country Festival; September
8-10, 1995.
Recipe By : Cajun Country Recipes
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:
“Who hears \”Depart from me, for I never knew you\”?”