Alligator Sauce Piquante Over Creamy Stone Ground Grits Recipe

1. 1

   In a saucepan, over high heat, bring the lowfat milk and 2 Tbsp.

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   of the butter to a boil.

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   Season with salt.

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   Stir in the grits, reduce the heat to medium-low.

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   Cook, stirring occasionally till the grits are tender, about 1 1/2 hrs.

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   In a saucepan, heat the extra virgin olive oil.

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   Season the alligator meat and flour with Creole seasoning.

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   Toss the meat in the seasoned flour, coating completely.

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   When the oil is warm, brown the alligator meat on all sides.

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    Remove and set aside.

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    Add in the onions, green onions, celery, bell peppers, jalapenos, and garlic.

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    Saute/fry for 2 min.

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    Add in the herbs and bay leaves and continue sauteing for 1 minute.

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    Stir in the tomatoes and stock.

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    Season with cayenne, salt and pepper.

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    Add in the alligator.

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    Simmer the sauce for about 30 min or possibly till the alligator meat is tender.

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    Stir in the remaining 2 Tbsp.

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    of butter.

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    Stir the heavy cream into the grits.

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    Season with salt and white pepper.

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    To serve, spoon the grits in the center of each serving bowl.

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    Spoon the alligator mix over the grits.

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    Garnish with green onions.

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    This recipe yields 4 servings.

No additional tips available.