Acadian Alligator Sauce Piquant

• 2 1/2 pounds meat mixed tail and body alligator, cut in cubes
• salt to taste
• freshly ground black pepper
• 2 onions mediums, chopped
• 4 garlic cloves mediums, minced
• 1 green bell pepper large, chopped
• 2 celery stalks large, chopped
• 3 tomatoes mediums, peeled and chopped
• 2 tablespoons tomato paste
• 2 teaspoons worcestershire sauce
• 1 teaspoon freshly ground black pepper
• 1 1/2 teaspoons chili powder
• 1 tablespoon oregano fresh leaf, or 1 tsp dried leaf oregano
• 1 tablespoon basil fresh leaf, or 1 tsp dried leaf basil
• 1 tablespoon thyme fresh leaf, or 1 tsp dried leaf thyme
• 1/2 teaspoon cayenne pepper
• salt to taste
• 1/2 cup Burgundy wine
• 2 cups veal stock brown
• green onions chopped
• 1/4 cup flat leaf parsley minced
• cooked white rice
• 1 cup lard
• 1 cup all purpose flour

1. Season alligator meat with salt and black pepper. Set aside.
2. In a heavy Dutch oven, melt lard over medium heat. When lard is hot, add flour all at once; stir or whisk to combine flour and lard. If necessary, 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 nutty smell. Cook about 55 minutes for the dark mahogany-colored roux. If small black or dark
3. Add seasoned meat to the roux; cook quickly, stirring until lightly browned. Add onions, garlic, bell pepper, celery, and tomatoes. Stir until vegetables 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 an

alligator, salt, freshly ground black pepper, onions, garlic, green bell pepper, celery stalks large, tomatoes, tomato paste, worcestershire sauce, freshly ground black pepper, chili powder, fresh leaf, fresh leaf, thyme, cayenne pepper, salt, burgundy wine, veal stock brown, green onions, flat leaf parsley, white rice, lard, flour

Taken from www.yummly.com/recipe/Acadian-Alligator-Sauce-Piquant-1643893 (may not work)