Alligator Sauce Piquant-1 Recipe
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Ingredients : Alligator Sauce Piquant-1 Recipe
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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
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
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