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Alligator Sauce Piquant-1

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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 Posted to EAT-L Digest 13 October 96
Date: Mon, 14 Oct 1996 05:05:28 -0400
From: Bill Spalding <billspa@ICANECT.NET>