Alligator Sauce Piquant

• 50 lb. alligator meat, cubed
• 5 lb. flour
• 1 qt. cooking oil
• 15 lb. onions, chopped
• 10 lb. celery, chopped
• 10 bunches green onions, chopped
• 20 large bell peppers, chopped
• 1 qt. olives, sliced
• 6 (6 oz.) cans mushrooms, sliced
• 10 (10 oz.) cans cream of mushroom soup
• 10 (10 oz.) cans cream of onion soup
• 2 gal. tomato sauce
• 6 (10 oz.) cans Ro-Tel tomatoes
• 1 can Tony's Creole seasoning
• 3 bottles Louisiana hot sauce
• 6 lemons, sliced
• 1/2 lb. sugar
• 6 (4 oz.) cans mushroom steak sauce

1. Prepare a roux by heating cooking oil and then adding flour; stir over medium heat until mixture turns a dark brown.
2. Mix and brown all chopped vegetables and cook until onions are clear.
3. Add alligator meat and cook about 1 hour.
4. Add remaining ingredients and cook for 2 more hours.
5. Add water to obtain desired consistency and serve over hot rice.
6. Yield:
7. 1000 servings.

alligator meat, flour, cooking oil, onions, celery, green onions, bell peppers, olives, mushrooms, cream of mushroom soup, cream of onion soup, tomato sauce, rotel, bottles, lemons, sugar, mushroom steak sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=329686 (may not work)