Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Alligator Meat (Tail Meat)
3 tb Cooking oil
3 tb All-purpose flour
3 md Onions -- chopped
2 Cloves garlic -- chopped
2 #2 Cans Tomatoes Or
1 cn Rotel tomatoes
1 cn Tomato paste -- (6 ounce)
Boiling water
3 Ribs celery -- chopped
1 1/2 bn Shallots -- finely cut
2 lg Bell peppers -- chopped
4 Bay leaves -- (4 to 6)
1 ts Allspice
1 tb Sugar
1/4 lb Butter
1 Lemon -- thinly sliced
1 cn Mixed Chinese vegetables
With water chestnuts
Salt and pepper to taste
Sherry or red wine-optional

Parboil or pressure cook the meat, tenderizer helps. Brown flour in
oil to make a roux. Add vegetables and tomato paste and cook slowly
for 30-40 minutes. Add chunks of alligator meat with enough boiling
water to cover. Boil down for 30 minutes. Add celery, shallots, green
peppers, bay leaves, Allspice, sugar and Chinese vegetables. The last
ingredients give a nice body to the roux, particularly the crunchy
water chestnuts. If desired, sherry or red wine may also be added to
the sauce. Raise heat and thicken. Add sliced lemon and butter just
before serving. This recipe for sauce piquante may be used for many
other kinds of meats. Festival: Kliebert's Annual Alligator Day;
August 19,
1995 Recipe: Carl Guillot

Recipe By : New Orleans Recipes

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