bay leaf, thyme and hot sauce. Slowly add broth, stirring constantly
b>sauce, wine, and tomato sauce, making sure to mix well.
Add alligator
*Alligator must be free of all fat; also dark meat is the best (leg and body meat), boneless.
Prepare a roux by heating cooking oil and then adding flour; stir over medium heat until mixture turns a dark brown.
Mix and brown all chopped vegetables and cook until onions are clear.
Add alligator meat and cook about 1 hour.
Add remaining ingredients and cook for 2 more hours.
Add water to obtain desired consistency and serve over hot rice.
Yield:
1000 servings.
est of seasonings, including tomato sauce and wine.
Add sausage
inutes.
Add tomatoes, tomato sauce, water and seasonings.
Let
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.
Alligator may be marinated in wine for 1 hour before adding to sauce.
Saute onions in oil until dark golden brown, stirring often.
Bell pepper and celery are then added and sauteed until tender.
Add Ro-Tel tomatoes, tomato sauce and seasonings; simmer for 10 minutes, then add mushrooms and drained alligator meat. Cover and cook for 40 minutes.
Add shallots and parsley.
Cook, uncovered, for 10 minutes.
Serve with rice.
chicken stock, Worcestershire, and pepper sauce.
Bring to a boil
Carefully remove all fat from alligator meat.
Cut into bite size pieces and set aside.
Saute pepper, onion, celery and garlic in oil until tender.
Add all remaining ingredients except the meat and simmer in a covered pot for 30 minutes.
Add alligator meat and continue cooking for 1 1/2 hours.
Add salt and red pepper to taste.
Allow to cool to room temperature, then reheat and serve over rice.
Follow the basic Crawfish Etouffee
(a la blanc) recipe which can be cut in half or thirds to do peppers.
Add tomato sauce (if you haven't yet), additional red pepper to taste, raw eggs and fresh bread crumbs; mix well with hands, smashing until thick and firm enough to stuff in pepper.
Batter with egg batter and roll in flour.
Bake until browned or deep fry until browned.
Can also roll in cornmeal, if desired.
bay leaves, stock and hot sauce.
Simmer over low heat
Combine salmon, crumbs, chopped onion, butter and salt. Combine milk and egg and add to salmon mixture.
Mix well.
Shape into loaf and place on shallow baking pan or in small loaf pan. Bake at 350\u00b0 for 35 to 40 minutes.
Serve with Sauce Piquant.
he skillet.
While the sauce is simmering, in another non
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Make roux using 1/2 cup oil and 1 cup flour.
When roux is golden brown, add onions and simmer for 5 minutes. Add tomato sauce and simmer for 1 hour. Do not add water.
In another pot, brown seasoned gator meat.
After tomato sauce and onions have simmered for 1 hour, add gator meat, bell peppers, green onions, cream of mushroom soup, V-8 juice, bay leaf, garlic, oregano, Lea & Perrins and 3 quarts of water.
Bring to a boil and simmer for 2 hours.
Serve over steamed rice.
In iron pot, heat cooking oil.
Add onion, garlic, celery and pepper and fry until transparent.
Add tomato sauce and other seasoning.
Simmer and stir for about 1 hour, then add shrimp and let simmer 1 hour longer.
Serve over steamed rice.
br>Add the tomatoes, tomato sauce, jalapeno, bay leaves, ground peppers
Spray bottom of pan with nonstick cooking spray.
Fry chicken until brown.
Cover with onion.
Cover; cook about 1 minute.
Turn chicken and allow onion to brown.
Add water; cover and steam 1 minute.
Add tomato sauce, green onions and garlic.
Mix together 1/2 cup water with flour until thick; add to pot.
Add sausage; simmer for 1 hour.
In a large skillet, saute onions in heated oil until light brown.
Add water, garlic and celery.
Cover and cook until tender.
Add tomatoes, salt, pepper, tomato sauce and Tabasco sauce.
Simmer uncovered on low heat for 30 to 40 minutes until thickened.
Add shrimp and lemon pieces.
Cover and cook 15 minutes for 2 to 3 minutes.
Before serving, add parsley and green onion.
Serve over cooked rice.
Serves 6.
Has 189 calories, 30% from fat.