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Recipe Name: Alligator Sauce Piquant-1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 20

5 Pound(s) Alligator meat, trim/cube
1 Cup(s) Olive oil
3 Cup(s) Flour, all-purpose
5 Cup(s) Onion, chopped
2 Cup(s) Green onion, chopped
1 Cup(s) Bell pepper, chopped
1/2 Cup(s) Celery, chopped
2 Cup(s) Tomatoes, fresh/chopped
8 Cup(s) Water, cold
2 Tablespoon(s) Garlic, finely chopped
2 Tablespoon(s) Worcestershire sauce
Juice of 1 lemon
Salt to taste
Tabasco sauce to taste
2 Cup(s) White wine, dry
6 Cup(s) 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.

Nutrition (calculated from recipe ingredients)
Calories: 225
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 0mg
Sodium: 424.2mg
Potassium: 404.6mg
Carbohydrates: 24.6g
Fiber: 2.7g
Sugar: 5.8g
Protein: 3.7g

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