Alligator Sauce Picquanté with Chicken Stock Rice
Yield - about 10 quarts
1/2 CUP WHITE FLOUR
1/2 CUP PEANUT OIL
2 LBS ONIONS (Diced 1/2 inch)
1 LB CHOPPED CELERY
1 LB BELL PEPPERS (Diced 1/2 inch)
1 TBSP EXTRAVIRGIN OLIVE OIL
2 -1/2 LBS CHOICE ALLIGATOR TAIL MEAT (1-1/2 inch cubes)
2 LBS HOT SMOKED BEEF SAUSAGE (Sliced) (Pork sausage optional)
1- #10 CAN CRUSHED TOMATO FILETS
1 TBSP MINCED FRESH GARLIC
10 OZ BAR-B-QUE SAUCE
2 CUPS RED TABLE WINE
1/2 0Z KITCHEN BOUQUET
1 OZ MUSHROOM SOY (or any very dark soy) (Pearl River Bridge brand preferred)
1 OZ (VOL) BROWN SUGAR
1 TSP WHOLE THYME LEAFS
1/2 BUNCH DICED SHALLOTS
1/2 BUNCH CHOPPED FRESH PARSLEY
In a 12 quart Dutch Oven on medium high heat, fry oil and flour into a dark roux, color should a be a dark chocolate color. Reduce heat and add onions, celery and bell peppers, sauté vegetables until onions are soft (about 10 minutes).
In a separate pan and over medium high heat add olive oil and lightly brown alligator, remove alligator and keep warm. Then add sausage to hot pan and sauté for 10 minutes separate grease and sausage, discard grease. Add sausage and alligator to Dutch Oven with all other ingredients except shallots and parsley, simmer for 1 hour. Add shallots and parsley simmer for 10 minutes, serve immediately.
If choice tail meat is not available, then bone in meat can be used. Remove all alligator fat from the meat. The fat has a musky flavor and will ruin the dish.
1 GALLON CHICKEN STOCK RICE (See Recipe)
Serve this dish directly out of the Dutch oven.
This is the recipe that I demonstrated on PBS cooking show New Orleans Recipes. It is also the recipe that I used to place 2nd at the Sauce Piquanté Festival in Kinder, LA.
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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: November 27, 2016
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