Acadian Alligator Sauce Piquant Recipe

Name: Acadian Alligator Sauce Piquant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds meat mixed tail and body alligator, cut in cubes; salt to taste; freshly ground black pepper; 2 onions mediums, chopped; 4 garlic cloves mediums, minced; 1 green bell pepper large, chopped; 2 celery stalks large, chopped; 3 tomatoes mediums, peeled and chopped; 2 tablespoons tomato paste; 2 teaspoons worcestershire sauce; 1 teaspoon freshly ground black pepper; 1 1/2 teaspoons chili powder; 1 tablespoon oregano fresh leaf, or 1 tsp dried leaf oregano; 1 tablespoon basil fresh leaf, or 1 tsp dried leaf basil; 1 tablespoon thyme fresh leaf, or 1 tsp dried leaf thyme; 1/2 teaspoon cayenne pepper; salt to taste; 1/2 cup Burgundy wine; 2 cups veal stock brown; green onions chopped; 1/4 cup flat leaf parsley minced; cooked white rice; 1 cup lard; 1 cup all purpose flour

Servings: persons

2 1/2 pounds meat mixed tail and body alligator, cut in cubes
salt to taste
freshly ground black pepper
2 onions mediums, chopped
4 garlic cloves mediums, minced
1 green bell pepper large, chopped
2 celery stalks large, chopped
3 tomatoes mediums, peeled and chopped
2 tablespoons tomato paste
2 teaspoons worcestershire sauce
1 teaspoon freshly ground black pepper
1 1/2 teaspoons chili powder
1 tablespoon oregano fresh leaf, or 1 tsp dried leaf oregano
1 tablespoon basil fresh leaf, or 1 tsp dried leaf basil
1 tablespoon thyme fresh leaf, or 1 tsp dried leaf thyme
1/2 teaspoon cayenne pepper
salt to taste
1/2 cup Burgundy wine
2 cups veal stock brown
green onions chopped
1/4 cup flat leaf parsley minced
cooked white rice
1 cup lard
1 cup all purpose flour

1
Season alligator meat with salt and black pepper. Set aside.
2
In a heavy Dutch oven, melt lard over medium heat. When lard is hot, add flour all at once; stir or whisk to combine flour and lard. If necessary, use back of wooden spoon to smooth out any lumps of flour. Reduce heat to low. Cook, stirring or whisking constantly, until roux is desired color and has a nutty smell. Cook about 55 minutes for the dark mahogany-colored roux. If small black or dark
3
Add seasoned meat to the roux; cook quickly, stirring until lightly browned. Add onions, garlic, bell pepper, celery, and tomatoes. Stir until vegetables are slightly wilted and transparent, about 5 minutes. Add tomato paste, Worcestershire sauce, black pepper, chili powder, oregano, basil, thyme, cayenne and salt; cook 5 minutes, stirring to prevent sticking. Stir in wine and stock or broth. Reduce heat. Cover and simmer until meat is tender and liquid is thick and rich, 1 1/2 hours. Stir in green onions an

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 1/2 pounds meat mixed tail and body alligator, cut in cubes, salt to taste, freshly ground black pepper, 2 onions mediums, chopped, and more.

Yes, Acadian Alligator Sauce Piquant falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acadian Alligator Sauce Piquant

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