Prep 40 mins
Cook 4 hrs
- 5 lbs alligator meat, trim/cube
- 1 cup olive oil
- 3 cups flour, all-purpose
- 5 cups onions, chopped
- 2 cups green onions, chopped
- 1 cup bell pepper, chopped
- 1⁄2 cup celery, chopped
- 2 cups tomatoes, fresh/chopped
- 8 cups water, cold
- 2 tablespoons garlic, finely chopped
- 2 tablespoons Worcestershire sauce
- 1 lemon, juice of
- Tabasco sauce
- 2 cups white wine, dry
- 6 cups 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.
I made this tonight and am less than impressed. However, I did mess it up which more than likely affected the results. I cut the recipe by 1/5 and still added the 2" water. This madde it running and weaken the flavor. The gator was the most tenderest I have ever prepared. This was the last of my Gator meat, if I obtain some more I will try it again and edit this review.