Alligator or turtle sauce piquante

Yield: 1 Servings

Measure Ingredient
3 pounds Alligator Meat (Tail Meat)
3 tablespoons Cooking oil
3 tablespoons All-purpose flour
3 mediums Onions -- chopped
2 Cloves garlic -- chopped
2 #2 Cans Tomatoes Or
1 can Rotel tomatoes
1 can Tomato paste -- (6 ounce)
Boiling water
3 Ribs celery -- chopped
1½ bunch Shallots -- finely cut
2 larges Bell peppers -- chopped
4 Bay leaves -- (4 to 6)
1 teaspoon Allspice
1 tablespoon Sugar
¼ pounds Butter
1 Lemon -- thinly sliced
1 can Mixed Chinese vegetables
With water chestnuts
Salt and pepper to taste
Sherry or red wine-optional

Parboil or pressure cook the meat, tenderizer helps. Brown flour in oil to make a roux. Add vegetables and tomato paste and cook slowly for 30-40 minutes. Add chunks of alligator meat with enough boiling water to cover. Boil down for 30 minutes. Add celery, shallots, green peppers, bay leaves, Allspice, sugar and Chinese vegetables. The last ingredients give a nice body to the roux, particularly the crunchy water chestnuts. If desired, sherry or red wine may also be added to the sauce. Raise heat and thicken. Add sliced lemon and butter just before serving. This recipe for sauce piquante may be used for many other kinds of meats. Festival: Kliebert's Annual Alligator Day; August 19,

1995 Recipe: Carl Guillot

Recipe By : New Orleans Recipes

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