Mock-alligator Sauce Piquant.

Make the roux with ½ cup of flourand ½ cup lard or butter, and cook until red-brown. Add the diced chicken to the pan and cook quickly until browned.

Dice the onion, garlic, celery and capsicum, add to the pot and fry for about 5 minutes.

Next add the tomato, tomato paste, and cayenne, stir well to mix all together, scaping the pan bottom while cooking for a few minutes.

Add the wine and/or stock. Cover the pan and simmer until all is tender and the sauce is thick and rich.

Taste and adjust the salt as necessary.

Stir in the sliced green onion and chopped parsley before serving over rice.

Cajun Creole Cooking. Terry Thompson (Ballantine)