Acadian Alligator Sauce Piquant

• 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

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

alligator meat, salt, recipe cajun, onions, garlic, green pepper, celery stalks, tomatoes, tomato paste, worcestershire sauce, freshly ground black pepper, chili powder, dried leaf oregano, dried leaf basil, dried leaf thyme, cayenne pepper, salt, wine, brown veal, green onions, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439522 (may not work)