Alligator Sauce Piquante Over Creamy Stone Ground Grits
- 4 cups whole milk
- 4 tablespoons butter
- 1 cup stone ground
- 3 tablespoons olive oil
- 1 pound Louisiana alligator meat,
cut into 2-inch strips
- Creole seasoning
- 1 cup flour
- 1/4 cup chopped
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- 1/4 cup
chopped green bell peppers
- 2 tablespoons minced seeded jalapeno peppers
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh basil
teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh oregano
- 2 bay
- 2 1/2 cups peeled, seeded and chopped tomatoes
- 3 cups chicken
- 1/2 cup heavy cream
- Freshly ground white pepper
- 2 tablespoons
chopped green onions, green part only
- In a saucepan, over high heat, bring the milk and 2 tablespoons of the
butter to a boil. Season with salt.
- Stir in the grits, reduce the heat to
medium low. Cook, stirring occasionally until the grits are tender, about 1
- In a saucepan, heat the olive oil. Season the alligator meat
and flour with Creole seasoning.
- Toss the meat in the seasoned flour,
- When the oil is hot, brown the alligator meat on all
sides. Remove and set aside.
- Add the onions, green onions, celery, bell
peppers, jalapenos, and garlic. Sauté for 2 minutes. Add the herbs and bay
leaves and continue sauteing for 1 minute.
- Stir in the tomatoes and stock.
Season with cayenne, salt and pepper. Add the alligator.
- Simmer the sauce
for about 30 minutes or until the alligator meat is tender. Stir in the
remaining 2 tablespoons of butter.
Stir the heavy cream into the grits.
Season with salt and white pepper.
- To serve, spoon the grits in the center
of each serving bowl.
- Spoon the alligator mixture over the grits.
with green onions.
Recipe and photo courtesy of louisianaseafood.com and The Food Network. Name
of chef: Emeril Lagasse . Used with permission.