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.