3 lbs. Louisiana alligator meat (available @ good seafood houses). I strongly recommend buying it instead of catching it.
2 large onions
2 ribs celery
1 medium bell pepper
3 cloves of garlic
1 cup cooking oil
1 cup of flour
2 cans of original Ro-tel tomatoes
1 tablespoon tomato paste
2 boxes or cans of unsalted chicken broth
3 tablespoons of Tony Chacheres Creole Seasoning or equivalent
1 teaspoon cayenne or more. This stuff is suppose to be spicy. And, how else to get it like chicken?
1 level tablespoon cane sugar
â€˘ Wash alligator meat, (you cannot ever tell where these critters have been) and cut into bite size pieces.
â€˘ Chop your vegetables and crush your garlic.
â€˘ Now you start with a roux. In a cast iron pot, brown your flour to a medium dark roux.
â€˘ Add alligator and sautĂ© under medium heat for 5-10 minutes.
â€˘ Add your vegetables and continue to sautĂ© all for another 5-7 minutes until vegetables start to turn clear.
â€˘ Add chicken broth (I told you alligator tastes just like chicken).
â€˘ Add Ro-tel and tomato paste, cook at medium heat for 10 minutes, dissolve tomato paste.
â€˘ Add dry seasonings.
â€˘ Add tablespoon of sugar and reduce heat to simmer, cover with a lid, and cook for at least an hour until alligator is tender but not falling apart.
â€˘ Serve over cooked long grain rice.