Alligator in Picante Sauce

Ingredients

• 2 celery stalks, chopped
• 1 large onion, chopped
• ½ green bell pepper, chopped
• 2 cloves garlic, minced
• 2 green onion stems, chopped
• Alligator meat
• 1 can tomato paste
• 2 cans tomato sauce
• Salt and black pepper
• Creole seasoning <em>(Tony Cachere’s Famous Original Creole Seasoning)</em>
• 2-4 cups water

Instructions

1. 1
   Over medium heat, heat 1½ tablespoons of cooking oil, and when hot, add alligator.
2. 2
   Brown meat on all sides, then remove from pot.
3. 3
   In the same pot, reduce heat to low. Add celery, onion, bell pepper, and garlic to pot and sauté until onions start to become clear.
4. 4
   Stir in 1 can tomato paste and 2 cans tomato sauce. Sauté until the tomato paste turns dark.
5. 5
   Season to taste with salt, pepper, and Creole seasoning.
6. 6
   Return alligator to the pot and add 2 cups water.
7. 7
   Cover pot and let sauce cook down and reduce in volume. This helps tenderize the meat. Continue adding water until meat becomes fork-tender. Add the 2 green onion stems for the last 30 minutes of cooking.