Alligator Sauce Piquante

• 2 cans tomato sauce
• 1/2 c. chopped bell peppers
• 1/2 c. chopped green onions
• 1 (10 oz.) can mushroom soup
• 1 (12 oz.) can V-8 vegetable juice
• 1 bay leaf
• 3 cloves garlic, minced
• 1/8 tsp. oregano
• 2 Tbsp. Lea & Perrins sauce
• 3 large onions, chopped
• 1/2 c. cooking oil
• 1 c. flour
• 5 lb. gator meat

1. Make roux using 1/2 cup oil and 1 cup flour.
2. When roux is golden brown, add onions and simmer for 5 minutes. Add tomato sauce and simmer for 1 hour. Do not add water.
3. In another pot, brown seasoned gator meat.
4. 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.
5. Bring to a boil and simmer for 2 hours.
6. Serve over steamed rice.

tomato sauce, bell peppers, green onions, mushroom soup, vegetable juice, bay leaf, garlic, oregano, perrins sauce, onions, cooking oil, flour, gator meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954321 (may not work)