Acadian Alligator Sauce Piquant

Ingredients

2 1/2 pounds mixed tail and body alligator meat, cut in cubes
salt to taste
freshly-ground black pepper
2 mediums onions, chopped
4 mediums garlic cloves, minced
1 large green bell pepper, chopped
2 large celery stalks chopped
3 mediums tomatoes, peeled and chopped
2 tablespoons tomato paste
1 teaspoon freshly-ground black pepper
1 1/2 teaspoons Chili powder
1 tablespoon fresh leaf oregano (or 1 tsp dried leaf oregano)
1 tablespoon fresh leaf basil (or 1 tsp dried leaf basil)
1 tablespoon fresh leaf thyme (or 1 tsp dried leaf thyme)
1/2 teaspoon cayenne pepper
salt, to taste
1/2 cup Burgundy wine
2 cups brown veal and pork stock
1/4 cup minced flat-leaf parsley
hot cooked white rice
1 cup lard

Preparation

1
Season alligator meat with salt and black pepper. Set aside.
2
In a heavy Dutch oven, melt lard over medium heat. When lard is hot, add flour all at once; stir or whisk to combine flour and lard. If necessary, use back of wooden spoon to smooth out any lumps of flour. Reduce heat to low. Cook, stirring or whisking constantly, until roux is desired color and has a nutty smell. Cook about 55 minutes for the dark mahogany-colored roux. If small black or dark
Add seasoned meat to the roux; cook quickly, stirring until lightly browned. Add onions, garlic, bell pepper, celery, and tomatoes. Stir until vegetables are slightly wilted and transparent, about 5 minutes. Add tomato paste, Worcestershire sauce, black pepper, chili powder, oregano, basil, thyme, cayenne and salt; cook 5 minutes, stirring to prevent sticking. Stir in wine and stock or broth. Reduce heat. Cover and simmer until meat is tender and liquid is thick and rich, 1 1/2 hours. Stir in green onions an

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About

Roux freezes well, and no respectable Cajun household would be without a good supply. When you prepare roux, make a little extra; freeze it in one cup containers. Variations: Substitute vegetable oil for lard, if desired. However, the taste of the finished dish will not be as good as the one prepared with a lard based roux. Substitute another fat, such as rendered duck fat or a combination of duck fat and lard.

Yield:

4.0 to 6 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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