Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Alligator Sauce Piquant-3 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 90

Ingredients:
4 Pound(s) All-Purpose Flour
1 (s) Vegetable cooking oil
6 Pound(s) Onions, finely chopped
4 Bell peppers, finely chopped
1 Celery, finely chopped
1 Head garlic, finely chopped
8 Cup(s) Water
8 Tomato soup
4 Tomato sauce, #303
1 Cup(s) Sugar
1 Bottle bay leaves
30 Pound(s) Alligator meat, chopped in
Bite-sized pieces
6 large green onions chop
finely
Salt and pepper, to taste
Cayenne pepper, to taste
Directions:
First make a roux, being careful not to burn it. Cook until brown. Add
onions, peppers, celery and garlic. Cook 10 to 20 minutes. Add water,
tomato sauce, soup, bay leaves and sugar. Cook this mixture for
approximately 1 hour, stirring every 10 minutes. Add meat and cook
another hour. Add green onions when meat is tender and cook an
additional 1/2 hour. Serves 90 to 120. Festival: St. Philomena Cajun
Country Festival; September 8-10, 1995. Recipe By : Cajun Country
Recipes Posted to EAT-L Digest 13 October 96 Date: Mon, 14 Oct
1996 05:05:28 -0400 From: Bill Spalding <billspa@ICANECT.NET>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 438
Calories From Fat: 345
Total Fat: 39g
Cholesterol: 0mg
Sodium: 8.3mg
Potassium: 85.8mg
Carbohydrates: 20.7g
Fiber: 1.2g
Sugar: 3.7g
Protein: 2.5g


Scale this recipe to Servings [?]