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  Alligator sauce piquante
 
Yield: 8 Servings
 
4 lb Cubed alligator meat      1/2 c Chopped celery
1 c Flour      1/2 c Chopped bell pepper
1 c Oil      8 oz Can chopped mushrooms
4 tb Butter      1 c Water
2 md Chopped onions      1 Jar salad olives
1/2 ts Sugar      1/4 c Chopped parsley
1 cn Tomato paste      1/4 c Chopped scallions
 To taste salt & cayenne -Pepper *** Soak meat with Tabasco and lemon juice for 30 minutes prior to cooking. Rinse before cooking. Make roux with 1 cup oil and 1 cup flour and cook until golden. Saute onions in roux until brown. Add tomato paste and sugar and cook about 5 minutes. Add bell pepper celery garlic mushrooms and stir well. Add water and cook 1 hour over low heat. Add scallions parsley alligator (cut in small pieces and preferably meat other than from the tail) salt pepper and cayenne to taste. Cover pot and cook slowly for 30 minutes or until meat is tender. Add olives which have been soaked in water and cook a few minutes longer. Serve over cooked rice Walt

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