De La Salle's 2008 Fais Do Do,
Alligator Sauce Piquante Demo, April 20, 2008
Many people asked for our recipe...of our Alligator Sauce Piquante, just follow the link!
Some pics from this great event.
.........Chef Laurent starts the prep work by cutting up the tasso.
.... We start the cooking process by browning the smoked alligator sausage over hi heat. BTW, I am cooking in my 10 gallon cast iron Jambalaya rig.
... We have added and cooked down the chicken thigh meat, and now deglazing the pot with the onions, celery and bell peppers.
..... Chef Laurent needs to keep a close eye on the pot when you have the heat up so high!
Laurent and I are almost finished.
..... This is what the Fall 2008 issue of "The Cavalier" had to say about us!!
...........and if you are interested in a short movie on our demo, just click here!
Contact us for further details....ChefEmile@CustomCatering.net
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: December 27, 2018.