This recipe proves the point that in Cajun Country anything can go into a sauce piquante. In this spicy sauce, it is recommended that you use alligator tail meat due to its texture and light-to-white color.

ALLIGATOR SAUCE PIQUANTE

Prep Time: 2½ Hours
Yields: 6 Servings

Ingredients:
1½ pounds alligator, cut into (1-inch) cubes
1 cup vegetable oil
1 cup flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
2 (10-ounce) cans RO*TEL^® tomatoes
2 quarts water or chicken stock
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
¼ cup chopped parsley
½ cup sliced green onions

Method:

In a heavy-bottomed pot, heat vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved. Add alligator and sauté 10 minutes or until well browned, stirring often. Stir in onions, celery, bell peppers, and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Add RO*TEL and water or stock, blend well then season to taste with salt, pepper, granulated garlic, and hot sauce. Bring mixture to a rolling boil then reduce heat to medium. Simmer for 2 hours or until meat is tender, stirring occasionally and adding water to retain volume if necessary. Add parsley and green onions and adjust seasonings to taste using salt, pepper, and granulated garlic. Serve hot over steamed white rice.