Alligator Sauce Piquant-1 Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Alligator meat, trim/cube
1 cup: Olive oil,
3 cup: Flour, All-purpose
5 cup: Onion, chopped
2 cup: Green onion, chopped
1 cup: Bell pepper, chopped
1/2 cup: Celery, chopped
2 cup: Tomatoes, fresh/chopped
8 cup: Water, cold
2 tbsp: Garlic, finely chopped
2 tbsp: Worcestershire sauce,
Directions:
: 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 Wilsons "Homegrown Louisiana Cookbook" ISBN
0-02-630125-3
Recipe By :
From: Bill Spalding
Source from luhu.jp
: 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 Wilsons "Homegrown Louisiana Cookbook" ISBN
0-02-630125-3
Recipe By :
From: Bill Spalding
Source from luhu.jp