Courtesy of New Orleans School of Cooking
Ingredients:
1 cup oil
1 cup flour
4 cups chopped onions
2 cups chopped celery
1 cup chopped green pepper
2 bay leaves
2 tablespoons butter
3 cups chicken stock or flavored water
1 tablespoon chopped garlic
4 teaspoons Big Kevin's Seasoning Blend
2 pounds alligator meat, cubed
1 14- to 16-ounce can tomato sauce
Cooked rice
Directions:
Add flour to hot oil to make a dark, chocolate-colored roux, stirring constantly. Add half the seasoning blend to roux, along with onions, celery, green pepper and garlic.
Season the gator meat with the remaining seasoning blend. In another pot, sauté the gator meat in butter on high heat for 3 minutes. Add stock and cook until hot. Stir in the roux with the vegetables until completely blended. Add bay leaves and tomato sauce and simmer for 20 minutes on low heat.
If desired, add in more seasoning blend, chopped green onions and parsley 5 minutes before serving. Serve with cooked rice. Makes 8 servings.
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