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Alligator Sauce Piquante Recipe

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This recipe for Alligator Sauce Piquante, by , is from The Oakley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debora Oakley

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup olive oil
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
1 tsp salt
1 tsp crushed red pepper flakes
1/2 tsp cayenne
4 bay leaves
1/2 cup plus 3 tablespoons bleached all-purpose flour
4 cups seeded and chopped plum tomatoes
3 cups Chicken Stock or
canned low-sodium chicken broth
1 tsp Worcestershire sauce
1 tsp Emerilís Red Pepper Sauce or other hot pepper sauce
1 1/2 pounds alligator meat, cut into 2-inch strips
1 1/2 tsp Creole Seasoning
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped fresh flat-leaf parsley
Perfect Rice, hot

Directions:
Directions:
Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Stir in the onions, bell peppers, celery, salt, crushed red pepper flakes,† cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add 3 tablespoons of the flour and cook, stirring, to cook the flour without 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 surface covered with plastic wrap. Cover the meat with plastic wrap 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 pieces in the seasoned flour, shaking off any excess.


Heat 2 tablespoons 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 tablespoons oil in the skillet and repeat with the remaining alligator.


Add the meat to the sauce. Increase the heat under the sauce to medium-high and bring to a gentle rolling boil. Reduce the 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.

Number Of Servings:
Number Of Servings:
4-6 servings
Personal Notes:
Personal Notes:
Recipe from Emeril Lagasse

Not a family recipe but really good!
I make the sauce separately from the alligator so I can make it vegetarian.

 

 

 

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