Courtesy of Hoffman Media.
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell pepper
- 1 Tbsp. minced garlic
- 2 Tbsp. tomato paste
- 1 large ripe tomato, peeled, seeded and chopped
- 1 1/2 tsp. minced jalapeño
- 1 bay leaf
- 1/4 tsp. ground thyme
- 1/2 tsp. hot sauce
- 4 cups beef or chicken broth, plus additional as needed
- 2 lbs. cleaned Louisiana alligator meat, cut into 1-inch pieces
- Ground black pepper
- Cayenne pepper
- 1/2 cup sliced green onion
- 1/4 cup chopped fresh parsley
- 6 cups hot cooked rice
1.) In a large Dutch oven, heat oil over medium heat. Whisk in flour, stirring constantly until a dark-brown roux forms, about 12 to 14 minutes.
2.) Add onion, celery, bell pepper, and garlic; cook until tender, 4 to 5 minutes. Add tomato paste, tomato, jalapeño, bay leaf, thyme and hot sauce. Slowly add broth, stirring constantly, and bring to a simmer. Reduce heat to medium-low and cook, stirring frequently, for 30 minutes.
3.) Gently stir in alligator, increase heat to medium and cook, stirring often, for 30 to 45 minutes or until meat is tender. Season to taste with salt and peppers. Additional broth may be added if sauce becomes too thick. Remove and discard bay leaf. Add green onion and parsley, and serve over rice.