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Alligator Sauce Piquante Recipe

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This recipe for Alligator Sauce Piquante is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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