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Cajun Alligator Sauce Piquant

2-1/2 lbs. mixed tail and body alligator meat or pork loin or shoulder,
cut into cubes
Salt to taste
Finely ground black pepper
1 recipe Cajun Roux
2 medium onions, chopped
4 medium garlic cloves, minced
1 large green bell pepper, chopped
2 large celery stalks, chopped
3 medium tomatoes, peeled, and chopped
2 Tbl. tomato paste
2 tsp. Worcestershire sauce
1 tsp. freshly ground black pepper
1-1/2 tsp. chili powder
1 tsp. dried leaf oregano or 1 Tbl. fresh
1 tsp. dried leaf basil or 1 Tbl. fresh
1 tsp. dried leaf thyme or 1 Tbl. fresh
1/2 tsp. red (cayenne) pepper
salt to taste
1/2 cup burgundy wine
2 cups brown veal & pork stock, or canned beef broth
6 green onions, chopped
1/4 cup minced parsley, preferably flat-leaf
hot cooked white rice

Season alligator meat with salt and black pepper. In a heavy Dutch
oven over medium heat, make roux as directed, cooking until
mahogany-colored. Add seasoned meat; cook quickly, stirring until
lightly browned. Add onions, garlic, bell pepper, celery, and
tomatoes. Stir until vegtables are slightly wilted and transparent,
about 5 minutes. Add tomato paste, Worcestershire sauce, black
pepper, chili powder, oregano, basil, thyme, cayenne and salt; cook
5 minutes, stirring to prevent sticking. Stir in wine and stock
or broth. Reduce heat. Cover and simmer until meat is tender and
liquid is thick and rich, 1-1/2 hours. Stir in green onions and
parsley; remove from heat. Serve over rice. Yield: 4 to 6 servings.


1 cup lard
1 cup all-purpose flour

Melt lard in a heavy skillet over medium heat. When lard is hot,
add flour all at once; stir or whisk to combine flour and lard.
If neces- sary, use back of wooden spoon to smooth out any lumps
of flour. Reduce heat to low. Cook, stirring or whisking constantly,
until roux is desired color and has a nut like smell. Cook about
45 minutes for a peanut-butter colored roux or 55 minutes for the
dark mahogany-colored roux. The process should not be rushed. If
small black or dark brown flecks apperar in roux, it has been burned
and must be discarded. A burned roux will impart a bitter and
scorched taste to any dish in which it is used. To stop the cooking
process, either add the vegtables called for in the recipe or
immediately pour finished roux into a metal bowl. Stir or whisk
10 minutes in bowl. To make ahead, cover and refrigerate 2 days.
Or freeze up to 6 months. Yield: 1 cup

Variations: Subsitute vegtable oil for lard, if desired. However,
the taste of the finished dish will not be as good as the one
prepared with a lard based roux. Substitute another fat, such as
rendered duck fat or a combination of duck fat and lard.


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