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    ALLIGATOR SAUCE PIQUANTE


    Source of Recipe


    Aunt Saunny

    2 to 3 pounds Alligator meat
    Tabasco Steak Seasoning
    2/3 cup shortening
    1 cup all purpose flour
    1 cup shortening or oil
    3 large onions (chopped)
    6 ribs celery (chopped)
    1 large bell pepper (chopped)
    1 (10-ounce) can Ro-tel tomatoes (mashed)
    1 (6-ounce) can tomato paste
    1 tablespoon red pepper
    1/4 cup green onion tops (chopped)
    1/4 cup parsley (chopped)

    Cut meat into small pieces. Remove all tallow. Season with steak seasoning. Brown meat in Dutch oven or black pot using 1 tablespoon shortening. Remove meat. Melt 1 cup shortening in pot and add flour. Make your roux, stirring until dark brown. Add Onion, celery and bell pepper. Saut� on low fire until onions are clear. Stir in tomato sauce and paste continue to cook 3 minutes. Add water gradually (2-3 cups at a time) until the consistency of gumbo. Cook 30 minutes. Add meat. Cover. Cook 60 minutes until meat is tender. Add onion tops and parsley, cover until served. Serve over rice. Makes 6 servings.

 

 

 

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