How to make Alligator Sauce Piquant.
Alligator Sauce Piquant is a hearty and rustic dish typical in Louisiana. Whenever you cook alligator meat, make sure that you trim the fat off. The meat is light pink and the fat is whiter and tastes sour. People who don’t like alligator probably have just not had it properly cleaned. Another thing is you have to either cook it hot and fast, like frying or for a long time stewed, otherwise it will be very tough.
Ingredients: Serves 6
- 2 lbs cleaned alligator meat, cut into 1-inch pieces
- 1 large ripe tomato, peeled, seeded and chopped
- ½ cup finely chopped green bell pepper
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- 1 tablespoon minced garlic
- 2 tablespoons tomato pasted
- 1½ teaspoons minced jalapeño
- ¼ teaspoon ground thyme
- 1½ teaspoons hot sauce
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 4 cups beef or chicken broth, plus additional, if needed
- 1 bay leaf
- Ground black pepper
- Cayenne pepper
- ½ cup sliced green onion
- ¼ cup chopped fresh parsley
- 6 cups hot cooked rice
- 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, for 4 to 5 minutes.
- Add tomato paste, tomato, jalapeño, 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, for about 30 minutes.
- Gently stir in alligator, increase heat to medium, and cook, stirring often, until tender, for about 30 to 45 minutes.
- Season to taste with salt and pepper.
- Additional broth may be added if sauce becomes too thick.
- Remove and discard bay leaf.
- Add green onion and parsley.
- Serve over rice and enjoy!