re: Saturday night cooking Alligator sauce piquante and drinking Jim Beam

First time making it, I used TreeDawg's recipe.
Alligator Sauce Piquante

2.5 lbs gator meat – fat trimmed off, cut to stew size – seasoned
12 oz smoked hot or andouille sausage – diced
2 yellow onions – chopped (2 cups)
1 bell pepper – chopped (1 cup)
3 stalks celery – chopped (3/4 cup)
3 cloves garlic – chopped
1/2 bunch green onions – chopped (2 cups)
1/2 box fresh mushrooms sliced
6 oz real salted butter
1 can Rotel tomatoes
2 cups seeded and chopped plum tomatoes
5 oz tomato paste
2.5 oz tomato sauce
1 cup Burgundy
2 TBS Lea & Perrins
1/3 cup oil
1/3 cup flour
3.5 cups water or chicken stock
Sugar

•Brown the gator in melted butter
•Brown sausage in another skillet at the same time
•Remove gator, and sauté onions, bell pepper, celery, garlic and 3/4 of the green onions
•Remove sausage when browned
•Add oil to pork fat from the sausage, add flower and brown to a dark roux
•Turn off the heat, add 1/2 of the Lea & Perrins, and blend
•Add tomato sauce, paste, rotel, and sugar to the sautéd vegetables. Cook until blended well, then add the roux. Cook until blended again
•Add burgundy, 1/2 of the Lea & Perrins, and 1/2 of the water, bring to a boil
•Add gator back to the pot, add water if needed (enough to cover the meat). Bring to a boil, reduce heat and start spooning off excess grease. Stir often.
•Season generously, and cook slow for 3 hours. Continue to spoon off grease and stir. Add water and seasoning as needed.
•Add mushrooms and sausage and cook 1 more hour.
•Garnish with green onions and serve over rice.