Alligator Sauce Piquant

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  • 2 - 3 lbs alligator meat (can also use shrimp, chicken or any kind of game meat)
  • 3 onions
  • 3 bell peppers
  • 5 ribs celery
  • 3 - 5 cloves garlic (or one head of Creole hot garlic)
  • 2 fresh mild green chiles (Anaheim or New Mexico)
  • 1 - 2 jalapeño, serrano or habañero chiles (optional)
  • Vegetable oil for sautéing
  • 3 tablespoons vegetable oil (for the roux)
  • 3 tablespoons flour (for the roux)
  • 1 can crushed tomatoes
  • 2 cans ro-tel tomatoes (can use stewed tomatoes, but will need to add more chiles)
  • 1 small can tomato paste
  • 1/2 cup red wine
  • 1 - 1 1/2 cups stock or broth
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons cayenne pepper
  • 2 teaspoons black pepper
  • 1 teaspoon white pepper
  • 2 tablespoons fresh rosemary leaves (or 1 1/2 Teaspoons dried rosemary leaves)
  • 1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon of dried thyme leaves)
  • salt to taste

If you have alligator or turtle bones, boil them with a quartered carrot, quartered onion, celery with tops and some peppercorns to make a stock. Skim off fat if any and reserve 1 to 1 1/2 cups, or you can use a prepared/canned beef or chicken broth, but whatever you do, don't just use plain water.

Dice or cube the meat, then sauté in a little oil until browned.

Chop and sauté one of the onions and one of the bell peppers until tender. Purée these in a blender and set aside. Sauté the remaining onion and bell pepper with the chiles, celery and garlic.

Make a medium, peanut butter colored roux with the oil and flour, adding a little more oil or flour until you have the right consistency. Add the roux to the sautéed vegetables to stop the cooking process and stir well. Make sure the roux does not stick to the bottom of the pot.

Add the tomatoes, tomato paste, wine and Worcestershire to the sautéed vegetables. Add the onion/bell pepper purée and stir. Season with the Creole seasoning and salt to taste. Cook on medium heat for 10 minutes, making sure it doesn't stick.

Add the meat, rosemary and thyme and cook for 30 minutes on low heat, stirring frequently to avoid sticking. If you're using shrmp or seafood, cook for 20 minutes, then add shrimp for the last 10 minutes and cook.

Server over rice with French bread and a nice zesty red wine like Zinfandel or Merlot. Yum!

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