Alligator Sauce Piquant II

3 pounds alligator meat, cut in pieces

1/2 lb butter

1 cup green onion tips, chopped Cajun seasoning (powder), to taste

1 large red onion, chopped

2 bell peppers, chopped

1 clove minced garlic

One 16-ounce can diced Rotel

One 16-ounce can tomato paste

1 teaspoon sugar

1/3 cup powdered roux mix

Water

1 cup red wine

2 tablespoons Worcestershire sauce

More Cajun seasoning, to taste

Rice

Season meat with Cajun seasoning. Add green onion tips and fry in butter over medium heat. When meat is cooked, add red onion, bell peppers and garlic. Cook until vegetables are soft.

Add Rotel, tomato paste and 1 teaspoon sugar. Cook 5 minutes while stirring. Mix powdered roux with enough water to cover meat. Add to mixture. Add wine and Worcestershire sauce and bring to a boil. Bring to a simmer for 3 to 4 hours. Season again to desired taste. Serve over cooked rice.