Alligator Sauce Piquant Recipes

FLORIDA ALLIGATOR SAUCE PIQUANT

Steps:

• Make a dark roux with olive oil and flour.
• When roux is dark brown, add onion, green onion, bell pepper, and celery; cover and cook until onions are clear, stirring occasionally.
• Add tomatoes and continue cooning for 10 min; stir often.
• Add water and stir to make a thick liquid.
• Add garlic, Worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making sure to mix well.
• Add alligator, and enough water to cover the ingredients by 2 inches; stir to mix.
• Bring to a boil, stirring frequently.
• After it comes to a boil, turn heat to low and cover, checking from time to time, and stir to prevent sauce from sticking.
• Continue cooking for 3 to 4 hrs.
• until meat is tender.
• Serve over cooked rice or spaghetti with Parmesan cheese.
• Freeze leftovers in serving size containers.

ALLIGATOR SAUCE PIQUANTE

Steps:

• Heat 1/4 cup of the olive oil in a large heavy nonstick pot or Dutch oven over mediun high heat.
• Stir in the onions, bell peppers, celery, salt, red pepper flakes, cayenne, and bay leaves.
• Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes.
• Add 3 T of the flour and cook, stirring to cook the flour with out browning, 1 to 2 minutes.
• Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
• Bring to a boil, then reduce the heat to medium-low.
• Place several pieces of alligator meat at a time on a work surfaace covered with plastic wrap.
• Cover the meat with plastic and pound with a meat mallet until 1/4 inch thick.
• Cut into 2 inch strips.
• Combine the remaining 1/2 cup flour and the Essence in a medium bowl.
• Dredge the alligator piecees in the seasoned flour, shaking off any excess.
• Heat 2 T.
• of the olive oil in a large nonstick skillet over medium high heat.
• Add half of the meat and fry until golden brown, turning once, 3 to 4 minutes per side.
• Transfer to a platter.
• Heat the remaining 2 T.
• oil in the skillet and repeat with the remaining alligator.
• Add the meat ot the sauce.
• Increase the heat under the sauce to medium high and bring to a gentle rolling boil.
• Reduce heat to medium low.
• Simmer uncovered, stirring occasionally, until the meat is tender, about 2 hours.
• Remove and discard the bay leaves.
• To serve, spoon the rice into soup bowls.
• Top with the meat and sauce, and garnish with the green onions and parsley.

ALLIGATOR SAUCE PIQUANT

Steps:

• In a large Dutch oven, heat oil over medium heat. Whisk in flour, and stir constantly until a dark- brown roux forms, about 12 to 14 minutes.
• Add onion, celery, bell pepper, and garlic; cook until tender, 4 to 5 minutes.
• Add tomato paste, tomato, jalapeno, bay leaf, thyme and hot sauce. Slowly add broth, stirring constantly, and bring to a simmer. Reduce heat to medium-low, and cook, stirring frequently, 30 minutes.
• Gently stir in alligator, increase heat to medium, and cook, stirring often, until tender, 30 to 45 minutes. Season to taste with salt and peppers. Additional broth may be added if sauce piquant becomes too thick. Remove and discard bay leaf. Add green onion and parsley, and serve over rice.