Place the alligator meat into a large bowl and add the granulated garlic, salt, black pepper and cayenne pepper. Toss the meat with the seasoning and allow to marinate for up to 45 minutes in the refrigerator.
In a medium cast-iron pan over medium heat, add 1 cup of the oil and heat through. Whisk in the flour and cook the roux slowly until it reaches a deep chocolate-brown color, 40 to 45 minutes. Remove the roux from the heat and pour into a separate heatproof container to stop the cooking process. Use immediately or cover and refrigerate until ready to use.
In a cast-iron pot over medium heat, add the remaining 3 tablespoons of oil and heat until hot. Add the onions, garlic and bell peppers to the pot. Cook until the vegetables begin to soften, 8 to 10 minutes. Add the tomatoes with green chiles, the marinated alligator meat and 1 tablespoon of the roux. Let the meat begin to brown on all sides, about 10 minutes. Add 2 cups of water, bring to a simmer and cook until the meat is cooked through and the sauce thickens slightly, about 45 minutes. Serve over rice.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of David Allemond, McGee's Cafe, Henderson, LA
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