Serves: 9
Total Calories: 306

1 cup olive oil
3/4 cup flour
2 cloves garlic, chopped
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped bell pepper
4 ripe medium tomatoes
2 (6-ounce) cans tomato paste
1 (12-ounce) can tomato sauce
3 cups water
2 teaspoons salt
1/4 cup chopped green onion
4 tablespoons chopped fresh parsley
4 pounds alligator meat (whole chops, steaks, or diced meat)
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

In a large heavy skillet, heat olive oil. Add flour and make a brown roux by constantly stirring flour and oil until flour turns to color of brown paper bag. Add garlic, onions, celery, and bell pepper, and cook until soft. Add tomatoes, tomato paste, and tomato sauce. Blend. Add 3 cups water. Mix and simmer 30 minutes. Add alligator meat and remaining ingredients. Mix well and cook slowly for 1 hour. Serve over hot rice.

Editor’s Extra: May substitute shrimp for alligator.

Nutritional Facts:

Serves: 9
Total Calories: 306
Calories from Fat: 213

More Recipes from the Best of the Best from the Deep South Cookbook Cookbook:
Smothered Doves and Mushrooms
Smothered Quail
Grilled Duck Breasts
Mississippi Delta Duck
Turtle Sauce Piquant
Alligator Creole
Ro-Tel Roast
Venison Pepper Steak
Chunky Venison Chili with Dumplings