This is a Cajun recipe which makes a thick stew which is traditionally served over rice.
3 pounds alligator meat* Dollop of bottled steak sauce 1/2 cup solid vegetable shortening 1 1/4 cups all-purpose flour 3 large onions, peeled and chopped 1 large green bell pepper, seeded and chopped 1/2 cup chopped scallions 8 ribs celery, chopped 1 (8 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1 tablespoon cayenne pepper, or to taste 1 cup water Salt (optional) Hot cooked rice
Chop alligator meat into small strips; add a dollop of steak sauce, to coat. Heat some of the shortening in a large saucepot or Dutch oven; add alligator and brown. Remove meat; set aside.
Add remaining shortening and flour; mix well. add onion, green pepper, scallion and celery; sauté slowly until vegetables are tender. Add tomato sauce and tomato paste; mix well. Add cayenne pepper and water. Cover and cook over medium heat for 30 minutes.
Stir in reserved alligator meat. Cook 1 hour, or until meat is tender. Add salt to taste.
Serve over cooked rice.
NOTE: Any fowl or seafood can be used in place of the alligator meat.