Alligator Sauce Piquante Recipe

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Category:	Category: Soups, Stews, Salads and Sauces

Ingredients:	Ingredients: Roux, recipe follows 2 pounds alligator, cut up, bite size 2 bay leaves 1 15-ounce can tomato sauce 1 10-ounce can Rotel tomatoes Juice of 1 lemon 1 quart of water or chicken stock

Directions:	Directions: First, you make a roux! When the roux is the color of the bayou after a heavy rain (dark brown), add onions first, and then the rest of the chopped veggies. When the veggies are soft, add tomato sauce and let simmer for 15 minutes. Add Rotel, lemon juice, bay leaves, and 1 quart of water or chicken stock. Season to taste with Trifecta. Cook for 1 1/2 hours on medium to low fire. Add cut up alligator (or turtle, rabbit or chicken) and simmer for another hour. (For catfish, simmer for only 20 to 30 minutes.) turn off fire, and let sit for at least an hour to let the seasonings soak in or refrigerate and serve the next day. Serve over rice.

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Alligator Sauce Piquante Recipe

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Ingredients:

Directions:

Directions: