Alligator Sauce Picante

4 lb Alligator meat
4 tb Flour
3 Mediun
2 md Bell peppers -- chopped
4 Cloves garlic -- minced
3 cn Rotel tomatoes
1 8 oz can
4 Ribs celery -- chopped
1 qt Chicken stock
Salt, red pepper, black pepper -- to taste
4 tb Oil
1 1/2 bn Green onions -- chopped
4 Bay leaves
1 Stick butter
1 sl Lemon -- (thin)
1/4 c Parsley
Onions -- chopped
Tomato paste

With oil and flour, make a roux. Add onions, celery, and bell pepper and simmer for about 3 minutes. Add tomato paste and rotel tomatoes and simmer an additional 30 minutes. Add garlic, meat, and chicken stock. Simmer 25 minutes. Add green onions, bay leaf, salt, red and black pepper and cook 20 minutes. Add parsley, butter and lemon slice and simmer 20 minutes more. (98 minutes total) Serve over rice. Note: To prepare alligator meat for the above recipe, get meat from other than tail. Place in boiling water for 5 minutes. Remove meat from water and flush thoroughly with fresh water. Place meat in a cast iron pot and saute in a little oil until lightly brown. Remove from pot, discard oil and use in above recipe. These procedures are said to remove the 'fishy' taste from the alligator meat.

Alligator Sauce Picante printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.