Alligator or turtle sauce piquante
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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