by daymere
5 lbs alligator meat, trim/cube 1 cup olive oil 3 cups flour, all-purpose 5 cups onions, chopped 2 cups green onions, chopped 1 cup bell pepper, chopped 1/2 cup celery, chopped 2 cups tomatoes, fresh/chopped 8 cups water, cold 2 tablespoons garlic, finely chopped 2 tablespoons Worcestershire sauce 1 lemon, juice of salt Tabasco sauce 2 cups white wine, dry 6 cups tomato sauce ****Make a dark roux with olive oil and flour. **2. **When roux is dark brown, add onion, green onion, bell pepper, and celery; cover and cook until onions are clear, stirring occasionally. **3. **Add tomatoes and continue cooning for 10 min; stir often. **4. **Add water and stir to make a thick liquid. **5. **Add garlic, Worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making sure to mix well. **6. **Add alligator, and enough water to cover the ingredients by 2 inches; stir to mix. **7. **Bring to a boil, stirring frequently. **8. **After it comes to a boil, turn heat to low and cover, checking from time to time, and stir to prevent sauce from sticking. **9. **Continue cooking for 3 to 4 hrs. **10. **until meat is tender. **11. **Serve over cooked rice or spaghetti with Parmesan cheese. **12. **Freeze leftovers in serving size containers
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