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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. Sauté 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.