Instructions: Make a dark roux with olive oil and flour. When roux is dark brown, add onion, green onion, bell pepper, and celery; cover and cook until onions are clear, stirring occasionally. Add tomatoes and continue cooking for 10 minutes; stir often. Add water and stir to make a thick liquid. Add garlic, Worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making sure to mix well. Add alligator, and enough water to cover the ingredients by 2 inches; stir to mix. Bring to a boil, stirring frequently. After it comes to a boil, turn heat to low and cover, checking from time to time, and stir to prevent sauce from sticking. Continue cooking for 3 to 4 hours until meat is tender.

Serve over cooked rice or spaghetti with Parmesan cheese. Freeze leftovers in serving size containers.

This recipe yields 20 servings.

Comments:
This recipe is for a party - no one would go to this much trouble if the recipe only fed 4 peoples.

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