Alligator Sauce Piquante

3 pounds alligator meat*
Dollop of bottled steak sauce
1/2 cup solid vegetable shortening
1 1/4 cups all-purpose flour
3 large onions, peeled and chopped
1 large green bell pepper, seeded and chopped
1/2 cup chopped scallions
8 ribs celery, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon cayenne pepper, or to taste
1 cup water
Salt (optional)
Hot cooked rice

Chop alligator meat into small strips; add a dollop of steak sauce, to coat. Heat some of the shortening in a large saucepot or Dutch oven; add alligator and brown. Remove meat; set aside.

Add remaining shortening and flour; mix well. add onion, green pepper, scallion and celery; sauté slowly until vegetables are tender. Add tomato sauce and tomato paste; mix well. Add cayenne pepper and water. Cover and cook over medium heat for 30 minutes.

Stir in reserved alligator meat. Cook 1 hour, or until meat is tender. Add salt to taste.

Serve over cooked rice.

NOTE: Any fowl or seafood can be used in place of the alligator meat.

This is a Cajun recipe which makes a thick stew which is traditionally served over rice.

Cajun Alligator Balls

1 pound chopped alligator meat
1 tablespoon finely chopped onion
1 tablespoon finely chopped parsley
2 teaspoons lemon pepper
1/4 cup bread crumbs
1 cup vegetable oil
1 egg
2 tablespoons finely chopped celery
2 tablespoons chopped shallots
1/2 teaspoon salt

Combine all ingredients, then form into 1-inch balls. Allow to set for 1 hour.

Dredge with flour and fry until brown. Serve hot.