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Alligator Sauce Piquante Recipe

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This recipe for Alligator Sauce Piquante, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Timmy Roussel for Dad (Richard Roussel, Jr)
Added: Sunday, January 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5# Flour
3 qt. Vegetable Oil
18# Onions
2 Stalks Celery
10 Large Bell Peppers
1 Pk. Parsley
3 - 50 oz. Cans Cream of Mushroom
1 Gallon Mushrooms
1 Gallon Tomato Sauce
1 Gallon Crush Tomatoes
1 - 6 pk. cans Rotel Tomatoes (Diced)
1 - 10 oz. Bottle Worcestershire Sauce
2 Bottles La. Hot Sauce
6 oz. crushed or Minced Garlic
4 oz. Kitchen Bouquet
40# Alligator Meat
Tony's Seasoning
5 pk. Shallots

Directions:
Directions:
Make roux mixing flour and oil, constantly stirring until dark brown. Add onions and celery and smother at least until onions become transparent. (We usually smother a little longer adding only a little water to cause steam.)
Add Rotel, shallot whites and a little water. Continue to smother for 20 - 30 minutes or so. Add Tomato Sauce and Crushed Tomatoes with 1/2 the Bell Peppers and the water from the mushrooms and cook more. (Approx. 20 min). After that time, add the Hot Sauce, Lea & Perrin, other 1/2 of the Bell Peppers, Tony's Seasoning to taste, Mushrooms, Minced Garlic, and Cream of Mushroom soup. Cook for 10 - 15 minutes or until all of the Cream of Mushroom Soup dissolves. Add Gator and greens and cook for approx. 1 hour or until Gator is tender.

***This recipe can be used for Rabbit, Deer, or other Wild Game.

Number Of Servings:
Number Of Servings:
220
Preparation Time:
Preparation Time:
3 - 4 hours
Personal Notes:
Personal Notes:
This was the recipe my dad used for the New Orleans Jazz Festival. Friends of mine used this recipe with other types of meat and came out great also.

 

 

 

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