Alligator Or Turtle Sauce Piquante Recipe
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Ingredients : Alligator Or Turtle Sauce Piquante Recipe
3 lb Alligator Meat, (Tail Meat)
3 tbsp Cooking oil
3 tbsp All-purpose flour
3 medium 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
1 1/2 bunch Shallots, finely cut
2 large Bell peppers, chopped
4 Bay leaves, (4 to 6)
1 tsp Allspice
1 tbsp Sugar
1/4 lb Butter
1 Lemon, thinly sliced
1 can Mixed Chinese vegetables
With water chestnuts
Salt and pepper to taste
Sherry or red wine-optional
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
Converted by MC_Buster.
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