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Ingredientes
- 4 lb Alligator meat
- 4 Tbsp. Finely-sifted white flour
- 4 Tbsp. Vegetable oil
- 3 med Onions minced
- 1 1/2 bn Onion tops
- 1 x Green bell pepper minced
- 2 c. Water
- 1 can Tomato sauce - (8 ounce)
- 3 can Cooked whole tomatoes (Rotel tomatoes)
- 4 x Garlic cloves chopped
- 1 Tbsp. Paprika
- 1/4 c. Minced parsley Cayenne pepper to taste Salt to taste Freshly-grnd black pepper to taste
- 4 x Bay leaves
- 1 lb Andouille sausage
- 1 stk Butter Warm cooked rice
Direcciones
- Boil alligator meat for 5 min to remove fat. Rinse meat in clean water. Brown meat in black iron pot. Remove meat and clean pot. Place flour and oil in black pot. Cook stirring constantly till as dark as chocolate. Add in onions and bell pepper. Cook till dark-brown and soft. Add in tomato paste and cooked tomatoes and simmer for 30 min. Add in garlic, meat, seasonings, and andouille and simmer 25 min. Add in butter and cook for another 40 min. Serve over rice.
- Comments: Alligator meat is a delicacy here in Louisiana. Years ago, alligator was plentiful but demand for alligator hide nearly drove them into extinction. Cajuns, always frugal with what nature provides, found which alligator meat was tasty - especially the tail for grilling. Conservation and even alligator farming has brought this tasty meat back to our tables.
- A sauce piquante (pronounced sos pee-kont) is a highly-seasoned stew. Piquante means "to prick" and which's what the spices and flavors in this do.
- Any meat can be substituted in a sauce piquante.
