Alligator Sauce Piquante That's Sure To Dance On Your Tongue & Impress Your Guests!

Alligator is one of those meats that more people would enjoy, if they tried it. I find the flavor to be very mild & it works very well in this fiery dish. For this one I don't hold back on the cayenne: "piquante" translates as " pricking" from the French & my gator sauce piquante will dance on your tongue.

Here's the recipe:

Alligator Sauce Piquant

You Will Need:

1 lb. alligator meat pounded down to 1/4 inch thickness and cut into 1-2 inch pieces
1/2 cup olive oil
lard/peanut oil for frying the alligator
1 large yellow onion, chopped
1 bunch green onions, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 bay leaves
1 tbls. crushed garlic
1 tbls. Creole spice mix
1-2 tbls. Tabasco sauce
2 15 oz. cans stewed tomato, chopped ( I sometimes use a can of Ro-Tel too.)
1 can chicken broth
1 tbls. Worchestershire sauce
1 & 1/2 cups wine or dark beer
1/3 cup flour
Seasoned flour for coating the alligator
Cooked rice

If needed, place several pieces of alligator meat at a time on a work surface covered with plastic wrap. Cover the meat with plastic wrap and pound with a meat mallet until 1/4 inch thick. Cut into 1-2 inch pieces.

Combine a cup or so of flour and your favorite seasonings in a medium bowl. Dredge the alligator pieces in the seasoned flour, shaking off any excess.

Heat the lard or peanut oil in a Dutch oven or large nonstick skillet over medium-high heat. Add the meat and fry until golden brown, turning once, 3 to 4 minutes per side. Transfer to a platter.

Heat the olive oil in a Dutch Oven or other heavy stewpot over medium-high heat. Stir in the onions, bell peppers, celery, Creole spice mix, garlic, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes.

Add the 1/3 cup flour and cook, stirring, without browning the flour, 1 to 2 minutes. Add the tomatoes, Tabasco sauce, chicken stock, wine or beer, Worcestershire sauce. Bring to a boil, then reduce the heat to medium-low.

Add the alligator. Simmer uncovered, stirring occasionally, until the alligator meat is tender, about 1 & 1/2 to 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.

THX for stopping by, I hope you enjoyed this post! Please leave a comment below, I really enjoy discussing food with my fellow Steemians. 7-3's! The Kid.