Alligator Sauce Piquante

[TreyE663]

Gonna be cooking cooking a Alligator Sauce Piquante for Saturdays game against the Gators, what y'all gonna be cooking????

[eman]

shrimp and sausage gumbo, tater salad ,smoked brisket , smoked pork butts .and prime rib. But don't have any gator.

[FF_T_Warren]

Ima be cooking up trouble on the OB floor at Earl K. Long. Gotta love weekend clinicals

[TreyE663]

Dang FF i thought you was gonna be at Percy Quinn???

[Raymond]

Originally Posted by FF_T_Warren

Ima be cooking up trouble on the OB floor at Earl K. Long. Gotta love weekend clinicals

Oughta call that place "CRIME" central, that Hatchery increases the crime stats on a daily basis.

Gimme, a recipe for that sauce picuante please.

[jchief]

Originally Posted by Raymond

Gimme, a recipe for that sauce picuante please.

X2

[TreyE663]

Alligator Sauce Piquant-1[/SIZE]
Ingredients:
Alligator Sauce Piquant-1

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
--- -- --
5 pounds Alligator meat -- trim/cube
1 cup Olive oil
3 cups Flour -- All-purpose
5 cups Onion -- chopped
2 cups Green onion -- chopped
1 cup Bell pepper -- chopped
1/2 cup Celery -- chopped
2 cups Tomatoes -- fresh/chopped
8 cups Water -- cold
2 tablespoons Garlic -- finely chopped
2 tablespoons Worcestershire sauce
1 lemon -- Juice of
Salt to taste
Tabasco sauce to taste
2 cups White wine -- dry
6 cups Tomato sauce


Directions:
Make a dark roux with olive oil and flour. When roux is dark brown, add
onion, green onion, bell pepper, and celery; cover and cook until onions are
clear, stirring occasionally. Add tomatoes and continue cooking for 10 min;
stir often. Add water and stir to make a thick liquid. Add garlic,
Worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making
sure to mix well. Add alligator, and enough water to cover the ingredients
by 2 inches; stir to mix. Bring to a boil, stirring frequently. After it
comes to a boil, turn heat to low and cover, checking from time to time, and
stir to prevent sauce from sticking. Continue cooking for 3 to 4 hrs.
until meat is tender. Serve over cooked rice or spaghetti with Parmesan
cheese. Freeze leftovers in serving size containers.

This recipe is for a party--no one would go to this much trouble if the
recipe only fed 4 people.

[TreyE663]

I got this out of a old Justin Wilson cook book, use it every year when we play Florida! Hope y'all like it.

[FF_T_Warren]

Originally Posted by TreyE663

Dang FF i thought you was gonna be at Percy Quinn???

Well Im gonna go for a lil while friday night and saturday morning but I have to be at EKL for 3p.

[Gerald]

Here is my recipe.

Sauce Piquante


This recipe takes a while to make. The first time I remember eating Sauce Piquante it was so good, I asked the person how he made it......that was in about 1980.

After this sauce is made, any of several kinds of meat can be added to complete the dish. For this recipe I will use fish, but other meats can include: chicken, beef, pork, venison (or other game), crawfish, shrimp, etc.

Servings......... About 8 people........... Or cool and freeze the extra.

Preparation Other Ingredients


· 6 med. onions, chopped - 1 28 oz. Can of diced tomatoes
· 2 Bell peppers, chopped - 3 12 oz. Cans of tomato paste
· 1 Cup of parsley, finely chopped - ½ Cup oil
· 4 Stalks of celery, chopped - ½ Cup flour
· 1 8 oz. Pack of mushrooms, sliced - ¼ Cup sugar
· ½ jalapeno pepper, finely chopped - 2 Tablespoons salt
· ½ Lemon, chopped - 1 Tablespoon Black pepper
· ½ Bunch of shallots, chopped
· ½ Toe garlic, finely chopped

Meat.......... About 3 lbs. (10 med. size pieces cut in half) of fish. Catfish can be used but it will fall
apart more that other fish. I prefer to use the firmer saltwater fish such as Red fish.

Cooking ............. All cooking times are minimum. Longer is better.


· Simmer diced tomatoes and jalapeno pepper 30 to 60 minutes.
· Then add mushrooms, lemon, bell pepper and celery to diced tomatoes. Simmer 30 minutes.
· Make a Roux with oil and flour.
· Add onions, garlic, shallots and parsley to Roux and sauté a few minutes.
· Add 3 or 4 cups boiling water to Roux, mix and simmer for 30 minutes.
· Combine tomatoes and Roux.
· Add salt and pepper.
· Add tomato paste and sugar. Simmer for at lease 45 minutes. Taste and seasons as desired.
· Add water, as needed. The sauce should be fairly thick. Cornstarch can be used to thicken.

If this is more sauce than needed for your meal, put desired amount into large skillet or pot. Freeze the extra for another meal.

· Bring sauce to a low boil, and add fish and spoon some sauce to cover fish. Cover and simmer 10 to 20 minutes depending on thickness of fish.

Serve over rice.


Other Meats


Peeled shrimp and crawfish can be cooked the same as fish but only cook for 5 to 7 minutes.
Other meats should be browned in skillet, seasoned some and allowed to simmer 30 to 60 minutes in the sauce.
Season to taste.