Alligator Sauce Piquant

Submitted by gailanng

"From Chef Colt Patin, Louisiana Culinary Institute."

 

• Ready In: 1hr 55mins
• Ingredients: 20
• Serves: 6

ingredients

• 1⁄2 cup vegetable oil
• 1⁄2 cup all-purpose flour
• 1 cup finely chopped onion
• 1⁄2 cup finely chopped celery
• 1⁄2 cup finely chopped green bell pepper
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 1 large ripe tomatoes, peeled seeded and chopped
• 1 1⁄2 teaspoons minced jalapenos
• 1 bay leaf
• 1⁄4 teaspoon ground thyme
• 1 1⁄2 teaspoons hot sauce
• 4 cups beef broth or 4 cups chicken broth, plus more if needed
• 2 lbs alligator meat, cleaned of all fat and cut into 1-inch pieces
• salt
• ground black pepper
• cayenne pepper
• 1⁄2 cup sliced green onion
• 1⁄4 cup chopped fresh parsley
• 6 cups hot cooked rice

directions

1. In a large Dutch oven, heat oil over medium heat. Whisk in flour, and stir constantly until a dark- brown roux forms, about 12 to 14 minutes.
2. Add onion, celery, bell pepper, and garlic; cook until tender, 4 to 5 minutes.
3. Add tomato paste, tomato, jalapeno, bay leaf, thyme and hot sauce. Slowly add broth, stirring constantly, and bring to a simmer. Reduce heat to medium-low, and cook, stirring frequently, 30 minutes.
4. Gently stir in alligator, increase heat to medium, and cook, stirring often, until tender, 30 to 45 minutes. Season to taste with salt and peppers. Additional broth may be added if sauce piquant becomes too thick. Remove and discard bay leaf. Add green onion and parsley, and serve over rice.