Ingredients
2 pounds alligator meat
1 cup flour
1 teaspoon salt, divided
3/4 teaspoon cayenne pepper, divided
1/3 cup vegetable oil
1 large onion, chopped
1 bunch green onions, green and white parts separated, chopped
1 bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 14.5-ounce can diced Roma tomatoes
1 10_ounce can Rotel tomatoes
Freshly ground black pepper
1/2 teaspoon thyme leaves
2 bay leaves
2 1/2 cups water
1 teaspoon sugar
2 tablespoons chopped parsley leaves
Directions
Cut alligator meat into pieces, approximately 2-inch squares.In a bowl, mix flour with half the salt and cayenne pepper. Heat oil in a large skillet. Dredge alligator pieces in the flour mixture, shake off excess and brown well in the skillet a few pieces at a time. Remove meat from skillet and set aside. Saut/N onion, white part of the green onions, bell pepper and celery in the oil (adding more if necessary), until transparent. Add the garlic and saut/N 1 minute more. Add tomatoes, freshly ground pepper, thyme, bay leaves, remaining salt and cayenne pepper, water and sugar and bring to a simmer. Add alligator meat and cook, covered, over low heat until alligator is tender _ about 1 hour. Stir occasionally and adjust seasonings. (Sauce piquant should be spicy.) Add green onion tops and parsley in the last few minutes of cooking. Serve over rice.
