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Ingredients

• 2 lb Alligator meat - (2 to 3 lbs)
•     (turtle meat or possibly rabbit or possibly froglegs or possibly
•     pork or possibly squirrel or possibly raccoon or possibly any good
•     game meat or possibly shrimp or possibly chicken will work nicely as well)
• 3 x Onions
• 3 x Bell peppers
• 5 x Celery ribs
• 3 x Garlic cloves (3 to 5)
•     (or possibly one head Creole warm garlic)
• 2 x Fresh mild green chiles (Anaheim or possibly New Mexico)
• 1 x Jalapeno, serrano or possibly habanero chile to 2, (optional)
•     Oil for sauteing
• 3 Tbsp. Oil for the roux
• 3 Tbsp. Flour for the roux
• 1 can Crushed tomatoes
• 2 can Ro-tel tomatoes
•     (if unavailable, use regular stewed tomatoes and add in more warm chiles)
• 1 sm can Tomato paste
• 1/2 c. Red wine
• 1 c. Stock or possibly broth to 1 1/2 c.
• 2 Tbsp. Worcestershire sauce
• 2 tsp Cayenne pepper
• 2 tsp Freshly-grnd black pepper
• 1 tsp Freshly-grnd white pepper
• 2 Tbsp. Fresh rosemary leaves
•     (or possibly 1 1/2 tspns dry rosemary leaves)
• 1 1/2 tsp Fresh thyme leaves
•     (or possibly 1/2 tspn dry thyme leaves)
•     Salt to taste

Description

If You Have Alligator Or Possibly Turtle (or Possibly Whatever) Bones, Boil Them With A Quartered Carrot, Quartered Onion, Celery With Tops And Some Peppercorns To Make A Stock.…

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