re: Alligator Sauce Picante 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
• 2 Bell peppers, chopped
• 1 Cup of parsley, finely chopped
• 4 Stalks of celery, chopped
• 1 8 oz. Pack of mushrooms, sliced
• 1 jalapeno pepper, finely chopped with seeds
• ½ Lemon, chopped
• ½ Bunch of shallots, chopped
• 1 Toe garlic, finely chopped

- 1 28 oz. Can of diced tomatoes
- 3 12 oz. Cans of tomato paste
- ½ Cup oil
- ½ Cup flour
- 1/2 Cup sugar
- 2 Tablespoons salt
- 1 Tablespoon Black pepper
- 1 Tablespoon Tony’s


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 [with the seeds] 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. Allow to cool some and add 1 cup of water... stir.
• Add onions, garlic, shallots and parsley to Roux and sauté a few minutes.
• Add 2 or 3 more cups boiling water to Roux, mix and simmer for 30 minutes.
• Combine tomatoes and Roux.
• Add salt, pepper and Tony’s.
• 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 3 to 4 minutes.
Other meats should be browned in skillet, seasoned some and allowed to simmer 30 to 60 minutes in the sauce.
Season to taste.