Alligator Sauce Piquant

8 Servings

      4 lb Cubed alligator meat; soaked
           -with Tabasco and lemon
           -juice for 30 minutes prior
           -to cooking. rinse before
           -cooking
    1/2 c  Chopped celery
      1 c  Flour
    1/2 c  Chopped bell pepper
      1 c  Oil
      1 cn (8-oz) chopped mushrooms
      4 tb Butter
      1 c  Water
      2 md Chopped onions
      1    Jar salad olives
    1/2 ts Sugar
    1/4 c  Chopped parsley
      1 cn Tomato paste
    1/4 c  Chopped scallions
           Salt & Cayenne pepper to
           -taste

  Date: Sat, 30 Mar 1996 14:56:54 -0500

  From: Walt Gray <waltgray@mnsinc.com>

  Make roux with 1 cup oil and 1 cup flour and cook until golden. Saute
  onions in roux until brown. Add tomato paste and sugar and cook about 5
  minutes. Add bell pepper, celery, garlic, mushrooms and stir well. Add
  water and cook 1 hour over low heat. Add scallions, parsley, alligator (cut
  in small pieces, and preferably meat other than from the tail) salt, pepper
  and cayenne to taste. Cover pot and cook slowly for 30 minutes or until
  meat is tender. Add olives which have been soaked in water and cook a few
  minutes longer. Serve over cooked rice. Walt