Archived posting to the Leica Users Group, 2007/01/26
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]John Collier wrote: > I find that mostly depends on the sauce. I use the sauce recipe that > Sonny posted a while back Yeah, here's the sauce. It was written for alligator, but works well with cat, chicken, and hedgehog. Not very good for armadillo as you should make chili out of fresh armadillo. 4 lb meat 1/4 cup flour 1/4 cup oil 3 medium onions 2 med bell peppers chopped 4 cloves garlic minced 3 can Rotel tomatoes 4 ribs celery chopped 1 qt chicken stock Salt, red pepper, black pepper to taste 1 1/2 bunch green onions chopped 4 bay leaves 1 stick butter 1 slice lemon 1/4 cup parsley 1/2 can Tomato paste If you use alligator, don't use tail meat. Boil for 5 minutes. Remove meat from water and flush with fresh water. Place meat in a cast iron pot and saute in a little oil until lightly brown. Remove from pot, . Debone. Make a roux. (I already told you how to do that.) Add onions, celery, and bell pepper and simmer until onions are clear. Add tomato paste and rotel tomatoes and simmer 30 minutes. Add garlic, meat, chicken stock green onions, bay leaf, salt, red and black pepper and cook 20 minutes. Add parsley, butter and lemon slice and simmer 20 minutes more. Serve over rice. Enjoy! Regards, Sonny http://www.sonc.com Natchitoches, Louisiana Oldest continuous settlement in La Louisiane ?galit?, libert?, crawfish