This is a Cajun
recipe making a thick stew which is
traditionally served over rice.
3 lb. alligator meat*
Dollop of bottled steak sauce
1/2 C. solid vegetable shortening
1 1/4 C. all-purpose flour
3 large onions, peeled and chopped
1 large green bell pepper, seeded
and chopped
1/2 C. chopped scallions
8 ribs celery, chopped
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 T. cayenne pepper, or to taste
1 C. water
Salt (optional)
Hot cooked rice
Chop alligator meat into small strips;
add a dollop of steak sauce, to coat.
Heat some of the shortening in a large
saucepot or Dutch oven; add alligator
and brown. Remove meat; set aside. Add
remaining shortening and flour; mix
well. add onion, green pepper, scallion
and celery; sauté slowly until
vegetables are tender. Add tomato sauce
and tomato paste; mix well. Add cayenne
pepper and water. Cover and cook over
medium heat for 30 minutes. Stir in
reserved alligator meat. Cook 1 hour, or
until meat is tender. Add salt to taste.
Serve over cooked rice.
NOTE: Any fowl or seafood can be used
in place of the alligator meat.
