Gator Sauce Piquante

3 lbs gator meat
1 cup cooking oil
1 serving spoon all-purpose flour
2 onions, chopped fine
1 bell pepper, chopped fine
1 small can of tomato paste
1 8 oz. can tomato sauce
1 can Rotel® tomatoes
2 bay leaves
2 stalks celery, cut fine
1 pinch rosemary
4 tbs. sugar
Blanchard’s Blend Cajun Seasoning (to taste)
Soak gator in milk for at least 3 hours.  Strain the milk from the meat and sprinkle Blanchard’s Blend Cajun seasoning on the meat (according to your taste).
On a medium-high heat, add enough oil to the black iron pot to brown the meat.  Brown seasoned meat, and remove from oil.  Retain the stock for later use.
Put the remainder of the oil in the pot on medium heat, and flour.
Stir slowly until flour turns dark (you are making the roux).  Be sure not to burn it which can happen if you try and brown it to quick.
Next add onions, bell peppers and celery.  Stir for 5 to 7 minutes.
Add  tomato paste, tomato sauce and Rotel® tomatoes with about 1 quart of water.  Stir until it comes to a boil.  Add the bay leaves and rosemary.
Let cook for about 30 minutes.
Add the gator meat back to the mixture with the retained stock.  There should be enough water to just cover the meat, it not add water.
Bring to a boil, then reduce heat to simmer, stirring often.
Simmer for about 3 hours.
After simmered for 3 hours, add sugar.
Season to taste and serve over rice.
Enjoy!

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