Alligator Sauce Piquante

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 1/4 cup of the olive oil in a large heavy nonstick pot or Dutch oven over mediun high heat.
  • Stir in the onions, bell peppers, celery, salt, red pepper flakes, cayenne, and bay leaves.
  • Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes.
  • Add 3 T of the flour and cook, stirring to cook the flour with out browning, 1 to 2 minutes.
  • Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
  • Bring to a boil, then reduce the heat to medium-low.
  • Place several pieces of alligator meat at a time on a work surfaace covered with plastic wrap.
  • Cover the meat with plastic and pound with a meat mallet until 1/4 inch thick.
  • Cut into 2 inch strips.
  • Combine the remaining 1/2 cup flour and the Essence in a medium bowl.
  • Dredge the alligator piecees in the seasoned flour, shaking off any excess.
  • Heat 2 T.
  • of the olive oil in a large nonstick skillet over medium high heat.
  • Add half of the meat and fry until golden brown, turning once, 3 to 4 minutes per side.
  • Transfer to a platter.
  • Heat the remaining 2 T.
  • oil in the skillet and repeat with the remaining alligator.
  • Add the meat ot the sauce.
  • Increase the heat under the sauce to medium high and bring to a gentle rolling boil.
  • Reduce heat to medium low.
  • Simmer uncovered, stirring occasionally, until the meat is tender, about 2 hours.
  • Remove and discard the bay leaves.
  • To serve, spoon the rice into soup bowls.
  • Top with the meat and sauce, and garnish with the green onions and parsley.
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