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ALLIGATOR SAUCE PICANTE 
4 lbs. alligator meat
4 tbsp. flour
3 med. onions, chopped
4 cloves garlic, minced
3 cans Rotel tomatoes
1 (8 oz.) can tomato paste
4 ribs celery, chopped
Salt, red pepper, black pepper
4 tbsp. oil
1 1/2 bunches green onions, chopped
4 bay leaves
1 stick butter
1 slice lemon (thin)
1/4 c. parsley

Roux: Make roux with oil and flour. Add onions, celery, and bell pepper. Simmer for about 3 minutes. Then add tomato paste and Rotel tomatoes; simmer 30 minutes. Add garlic, meat, and chicken stock; simmer 25 minutes. Add green onions, bay leaf, salt, red pepper, and black pepper; cook 20 minutes. Add parsley, butter, and lemon slice. Simmer 20 minutes and serve over rice.

Prepare Meat: Get meat other than from tail. To prepare, first place in boiling water for 5 minutes. The fat that gives the alligator that "fishy" taste will rise to the top. Remove meat and rinse in clean water. Add a little oil to the bottom of the black pot and lightly brown. Remove meat and discard oil. Meat is now ready for cooking.

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