Alligator Sauce Piquante
This is a Cajun recipe making a thick stew which is traditionally served over rice.
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
Kosher and or sea 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; saute 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.