Alligator Sauce Piquante
This traditional Louisiana Alligator Sauce Piquante pairs a well-seasoned tomato sauce with alligator, a local favorite.
Total: 2 hr | Servings: 6
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell pepper
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 large ripe tomato, peeled, seeded and chopped
- 1 1/2 teaspoons minced jalapeño
- 1 bay leaf
- 1/4 teaspoon ground thyme
- 1/2 teaspoon hot sauce
- 4 cups beef or chicken broth, plus additional as needed
- 2 pounds cleaned Louisiana alligator meat, cut into 1-inch pieces
- Ground black pepper
- Cayenne pepper
- 1/2 cup sliced green onion
- 1/4 cup chopped fresh parsley
- 6 cups hot cooked rice
- In a large Dutch oven, heat oil over medium heat.
- Whisk in flour, stirring constantly until a dark-brown roux forms, about 12 to 14 minutes.
- Add onion, celery, bell pepper, and garlic; cook until tender, 4 to 5 minutes.
- Add tomato paste, tomato, jalapeño, bay leaf, thyme and hot sauce.
- Slowly add broth, stirring constantly, and bring to a simmer.
- Reduce heat to medium-low and cook, stirring frequently, for 30 minutes.
- Gently stir in alligator; increase heat to medium and cook, stirring often, for 30 to 45 minutes or until meat is tender.
- Season to taste with salt and peppers. Additional broth may be added if sauce becomes too thick.
- Remove and discard bay leaf.
- Add green onion and parsley, and serve over rice.
Recipe and photo used with permission from: Louisiana Seafood