Acadian Alligator Sauce Piquant - cooking recipe

Ingredients

2 1/2 lb. mixed tail and body alligator meat or pork loin or shoulder, cut into cubes
salt and pepper
1 recipe Cajun Roux
2 medium onions, chopped
4 medium garlic cloves, minced
1 large green pepper, chopped
2 large celery stalks, chopped
3 medium tomatoes, peeled and chopped
2 Tbsp. tomato paste
2 tsp. Worcestershire sauce
1 tsp. freshly ground black pepper
1 1/2 tsp. chili powder
hot, cooked white rice
1 tsp. dried leaf oregano or 1 Tbsp. chopped fresh oregano
1 tsp. dried leaf basil or 1 Tbsp. chopped fresh basil
1 tsp. dried leaf thyme or 1 Tbsp. chopped fresh thyme
1/2 tsp. cayenne pepper
salt to taste
1/2 c. Burgundy wine
2 c. brown veal and pork stock or canned beef broth
6 green onions, chopped
1/4 c. minced parsley

Preparation

Never use internal organs, such as livers, hearts, gizzards or kidneys in making stock.
They contain blood which gives stock a very strong and unpleasant taste.