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
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 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. |
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