Alligator Sauce Piquante
- 3 pounds alligator meat*
- Dollop of bottled steak sauce
- 1/2 cup solid vegetable shortening
- 1 1/4 cups all-purpose flour
- 3 large onions, peeled and chopped
- 1 large green bell pepper, seeded and chopped
- 1/2 cup chopped scallions
- 8 ribs celery, chopped
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 tablespoon cayenne pepper, or to taste
- 1 cup water
- Salt (optional)
- Hot cooked rice
- Chop alligator meat into small strips; add a dollop of steak sauce, to
coat. Heat some of the shortening in a large saucepot or Dutch oven;
add alligator and brown. Remove meat; set aside.
- Add remaining shortening and flour; mix well. add onion, green pepper,
scallion and celery; sauté slowly until vegetables are tender. Add
tomato sauce and tomato paste; mix well. Add cayenne pepper and water.
Cover and cook over medium heat for 30 minutes.
- Stir in reserved alligator meat. Cook 1 hour, or until meat is tender.
Add salt to taste.
- Serve over cooked rice.
NOTE: Any fowl or seafood can be used in place of the alligator meat.
Serve with Southern Mustard Greens if
desired. Cornbread is also great with this!
Photo credit: Angie Garrett
Cajun Recipes-Cajun and Creole Recipes