Alligator Sauce Piquante with Chicken Stock Rice
Yield - about 8 gallons
10 LBS SMOKED ALLIGATOR SAUSAGE (Sliced)
18 LBS BONELESS/ SKINLESS CHICKEN THIGH MEAT
1 LB TASSO (Cubed 1/2 inch)
4 LBS ONIONS (Diced 1/2 inch)
2 LB CHOPPED CELERY (Chopped)
2 LB BELL PEPPERS (Diced 1/2 inch)
1/2 CUP MINCED FRESH GARLIC
2 - #10 CAN CRUSHED TOMATO FILETS
10 OZ BAR-B-QUE SAUCE
1 QUART BLUSH WINE
2 0Z KITCHEN BOUQUET
1/2 CUP MEDIUM BROWN ROUX (See Recipe)
1/4 LB BEEF BASE
1/4 LB CHICKEN BASE
1 TBSP RED PEPPER FLAKES
1 TBSP WHITE PEPPER
2 TBSP BLACK PEPPER
2 TBSP WHOLE THYME LEAFS
2 TBSP BASIL
1/4 LB BROWN SUGAR
1/2 BUNCH DICED SHALLOTS
1/2 BUNCH CHOPPED FRESH PARSLEY
In a 10 gallon cast iron pot on medium high heat, fry alligator sausage, continue to scrape bottom with a metal paddle to remove graton. Add chicken and tasso, and stir fry until chicken meat turns white through out. Reduce heat and add onions, celery and bell peppers, sauté vegetables until onions are soft (about 10 minutes). Add tomato filets, and return the pot to a simmer.
Add the BBQ sauce, wine, Kitchen Bouquet, Roux, bases and fold. Taste the Sauce Piquante at this point, not all tassos are created equal, so you might need more or less of the three peppers, adjust accordingly. Then add the thyme, basil and brown sugar; reduce heat and simmer for an additional 10 minutes. Add shallots and parsley, serve immediately.
If smoked alligator sausage is not available, then boneless alligator meat can be used. Remove all alligator fat from the meat. The fat has a musky flavor and will ruin the dish.
4 GALLONS CHICKEN STOCK RICE (See Recipe)
Serve this dish directly out of the cast iron pot.
I use Poche's Tasso. It is well seasoned, and this is why I suggest on tasting the Sauce Piquante before adding the three peppers.
This is the recipe that I demonstrated on at the 2008 De La Salle HS Fais Do Do.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
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Revised: January 26, 2018
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