1Alligator legs do NOT have to be stripped of fat. Chop 2 onions along with ½ bell pepper. Put to one side.
2Spoon out ¼ jar of the ready-made roux. Add ¼ cup of cooking oil if roux seems dry. Heat on Medium Flame until roux dissolves in oil. Stir to help dissolve. Drop in chopped onions and bell pepper. Stir into roux about 1 min, add in 1 cup of water. Let simmer together while stirring 2 minutes.
3Place clean leg of Alligator whole into the simmering stock in pot. Add 2 more cups of water and cook until the meat is ready to come off the bones. Add water as desired to thicken. Keep fricassee ( stew ) like cream, and pepper to taste.