Alligator Sauce Piquant 1

2 to 4 pounds alligator meat
1/4 cup margarine
One 16-ounce can tomato sauce
2 tomatoes (minced)
1 or 2 chil1 peppers
1 onion (diced)
1 cup celery (diced)
1 cup bell pepper (diced)
5 cloves garlic (minced)
1/2 cup mushrooms (diced/sliced)
4 cups water
1/4 cup onion tops (minced)
1/4 cup parsley (minced)
Seasoning (cayenne, paprika, Tony Chachere's & McCormick's Season-All)

Special cooking utensils: 5 quart Magnolite pot, wooden spoon

Oven temperature: Medium high

Season meat liberally with equal parts Tony's and McCormick's. Add cayenne and paprika according to taste. Melt margarine in pot and saute meat, peppers, onions, celery, garlic and bell pepper until onions are wilted (about 10 minutes). Add tomatoes, tomato sauce, and water. Cook over medium heat until oil rises to the top (about 1/2 hour).

Add mushrooms, onion tops and parsley. Season to taste, adding cayenne and salt if required, simmer for 15 minutes.

Alligator meat may be replaced by chicken or seafood.

Serve over 1 cup of rice or seafood.

Serves: 6 to 8


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Cajun Country -- New Iberia, Louisiana