Recipe for Alligator Sauce Piquante i 
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Yield:
1
Ingredients:
Amount Ingredient
2 lb Alligator meat - (2 to 3 lbs)
(turtle meat or rabbit or froglegs or
pork or squirrel or raccoon or any good
game meat or shrimp or chicken will work nicely as well)
3 x Onions
3 x Bell peppers
5 x Celery ribs
3 x Garlic cloves (3 to 5)
(or one head Creole hot garlic)
2 x Fresh mild green chiles (Anaheim or New Mexico)
1 x Jalapeno, serrano or habanero chile to 2, (optional)
Oil for sauteing
3 tbl Oil for the roux
3 tbl Flour for the roux
1 can Crushed tomatoes
2 can Ro-tel tomatoes
(if unavailable, use regular stewed tomatoes and add more hot chiles)
1 sm can Tomato paste
1/2 cup Red wine
1 cup Stock or broth to 1 1/2 cups
2 tbl Worcestershire sauce
2 tsp Cayenne pepper
2 tsp Freshly-ground black pepper
1 tsp Freshly-ground white pepper
2 tbl Fresh rosemary leaves
(or 1 1/2 tspns dried rosemary leaves)
1/2 tsp Fresh thyme leaves
(or 1/2 tspn dried thyme leaves)
Instructions:
Instructions: If you have alligator or turtle (or whatever) bones, boil them with a quartered carrot, quartered onion, celery with tops and some peppercorns to make a stock. Skim off fat if any and reserve 1 to 1 1/2 cups. Or, you can use a prepared or canned beef or chicken broth, but whatever you do, dont just use plain water.

Dice or cube the meat, then saute in a little oil until browned. Chop and saute one of the onions and one of the bell peppers, and saute until tender. Puree these in a blender and set aside.

Saute the remaining onion and bell pepper with the chiles, celery and garlic.

Make a medium, peanut-butter colored roux with the oil and flour, adding a little more oil or flour until you have the right consistency. Add the roux to the sauted vegetables to stop the cooking process, and stir well. Make sure the roux does not stick to the bottom of the pot.

Add the tomatoes, tomato paste, wine and Worcestershire to the sauteed vegetables. Add the onion/bell pepper puree and stir. Season with the Creole seasoning and salt to taste. Cook on medium heat for 10 minutes, making sure it doesnt stick.

Add the meat, rosemary and thyme and cook for 30 minutes on low heat, stirring frequently to avoid sticking. If youre using shrimp or seafood, cook for 20 minutes, then add shrimp for the last 10 minutes and cook.

Serve over rice with French bread and a nice wine. Yum!

Comments: I created this version of the classic sauce-piquante recipe based upon an almost completely unreadable recipe scrawled down by my friend Dan Comeaux, who was a tad inebriated at the time; he cooked it at my place one New Years, and had already had a pint of Jack Daniels when I asked him to write it down. Looking at it later was almost like looking at hieroglyphics. I dimly remembered what he did, experimented upon and refined it. Comeaux will undoubtedly complain that I got it wrong ("Chuck can cook all right ... but not as good as me!" hes fond of saying) ... but I think its mighty tasty.

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