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Tree Dawg's Alligator Sauce Piquante
Posted on 10/15/15 at 9:11 pm
Posted on 10/15/15 at 9:11 pm
Making a 5 gallon pot Saturday under the oaks
Posted on 10/15/15 at 9:52 pm to PBeard
Where's the recipe? Making that Saturday night.
Posted on 10/15/15 at 11:08 pm to baylorbaiter
TreeDawg's Sauce Piquante
10 lbs of meat cut stew size.
(Alligator, Venison or Turtle)
2 lbs Smoked Hot Sausage or Andoulle diced.
9 Yellow Onions chopped.
4 Bell Peppers chopped.
1 Bunch Celery chopped.
9 Cloves Garlic chopped.
2 Bunches Green Onion chopped.
1 box Fresh Mushrooms sliced.
2 lbs. Real Salted Butter.
4 Cans Rotel.
Four 6 oz. Cans Tomato Paste.
Two 6 oz. Cans Tomato Sauce.
4 Cups Burgundy.
1/2 Cup Lea & Perrins.
2 tsp. Sugar.
1 Cup Oil.
1 Cup Flour.
1 Gallon Water.
5 Gallon Black Iron Pot.
1 Black Iron Skillet.
1) Brown seasoned meat, in melted Butter, in Pot.
2) Brown Sausage in Skillet at same time.
3) Remove Meat and Saute Onions, Bell Pepper, Celery, Garlic & 3/4 of the Green Onions. Save 1/4 of Green Onion for Garnish.
4) Remove Sausage when browned. Add Oil to Pork Fat from Sausage. Add Flour and brown to make a dark Roux. Add 1/4 Cup of Lea & Perrins when you turn off heat and blend.
5) Add Tomato Sauce, Paste, Rotel and Sugar to Sauted Veggies. Cook until blended well then add Roux. Cook untill blended well again.
6) Add Burgundy, 1/4 Cup of Lea & Perrins and 1/2 Gallon of Water. Bring back to boil.
7) Add Meat and Sausage back to Pot. Add Water if needed, enough to cover meat good. Bring Back to boil, reduce heat and start spooning off excess grease. Stir often and deep to keep from sticking.
8) Season generously and cook slow for 3 hours. Continue to spoon off grease and stir. Add Water and Seasoning as needed.
9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.
The recipe is big but still great when reduced. Just don't hurry it.
This is the real deal!!!!!!!!!!
10 lbs of meat cut stew size.
(Alligator, Venison or Turtle)
2 lbs Smoked Hot Sausage or Andoulle diced.
9 Yellow Onions chopped.
4 Bell Peppers chopped.
1 Bunch Celery chopped.
9 Cloves Garlic chopped.
2 Bunches Green Onion chopped.
1 box Fresh Mushrooms sliced.
2 lbs. Real Salted Butter.
4 Cans Rotel.
Four 6 oz. Cans Tomato Paste.
Two 6 oz. Cans Tomato Sauce.
4 Cups Burgundy.
1/2 Cup Lea & Perrins.
2 tsp. Sugar.
1 Cup Oil.
1 Cup Flour.
1 Gallon Water.
5 Gallon Black Iron Pot.
1 Black Iron Skillet.
1) Brown seasoned meat, in melted Butter, in Pot.
2) Brown Sausage in Skillet at same time.
3) Remove Meat and Saute Onions, Bell Pepper, Celery, Garlic & 3/4 of the Green Onions. Save 1/4 of Green Onion for Garnish.
4) Remove Sausage when browned. Add Oil to Pork Fat from Sausage. Add Flour and brown to make a dark Roux. Add 1/4 Cup of Lea & Perrins when you turn off heat and blend.
5) Add Tomato Sauce, Paste, Rotel and Sugar to Sauted Veggies. Cook until blended well then add Roux. Cook untill blended well again.
6) Add Burgundy, 1/4 Cup of Lea & Perrins and 1/2 Gallon of Water. Bring back to boil.
7) Add Meat and Sausage back to Pot. Add Water if needed, enough to cover meat good. Bring Back to boil, reduce heat and start spooning off excess grease. Stir often and deep to keep from sticking.
8) Season generously and cook slow for 3 hours. Continue to spoon off grease and stir. Add Water and Seasoning as needed.
9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.
The recipe is big but still great when reduced. Just don't hurry it.
This is the real deal!!!!!!!!!!
Posted on 10/15/15 at 11:13 pm to PBeard
Think I'm going to give this a go with some turtle meat tomorrow.
Posted on 10/15/15 at 11:33 pm to PBeard
I will be there with the wife saturday...I can bring good whiskey
Posted on 10/15/15 at 11:49 pm to PBeard
Tree Dawg and Tavolitim are the best posters on this Board. Gris, you are third.
Posted on 10/16/15 at 6:35 am to glassman
Haven't seen Treedawg post in forever. Good guy.
Posted on 10/16/15 at 7:21 am to PBeard
quote:
4 Cups Burgundy
Old school.
I made this one day -about half size- with two chickens I needed to use up and it was damn good.
Just an option for something different.
This post was edited on 10/16/15 at 7:24 am
Posted on 10/16/15 at 7:24 am to PBeard
Will make this very soon.
Damn, that sounds so good.
Damn, that sounds so good.
Posted on 10/16/15 at 7:43 am to Martini
And for burgundy, any type of burgundy wine or cooking wine?
Posted on 10/16/15 at 8:06 am to PBeard
Just say no to cooking wine. Use a full body red you'd drink...burgundy, cab....and a few herbs and fresh peppers can add a nice flavor if you want to play .
Posted on 10/16/15 at 9:11 am to Tiger Attorney
quote:
I will be there with the wife saturday...I can bring good whiskey
You should just come to lafayette tonight with that and have your wife meet you in BR tomorrow.
I may have to try this one day. Only time I have had it someone else cooked it and it was so good but no idea how to make it.
Posted on 10/16/15 at 9:16 am to glassman
Not a contest, Glass. I miss those two guys.
Posted on 10/16/15 at 10:07 am to Gris Gris
I miss Treedawg's Sauce Piquante
Wish the Texas crew could make it to the game
Wish the Texas crew could make it to the game
Posted on 10/18/15 at 8:39 am to Kingwood Tiger
quote:
Kingwood Tiger
Need to make a trip down, We had a great time yesterday.
Treedawgs doing good, he took the day off after cooking Sauce Picante for some Bama fans a few weeks ago. Was my turn this week with Jamabalaya on the Menu.
Hope yall are doing good Kingwood
Posted on 10/18/15 at 2:22 pm to BRgetthenet
This post was edited on 10/18/15 at 2:23 pm
Posted on 10/18/15 at 3:07 pm to PBeard
Baw, you need to make a little windshield out of some plywood and some hinges.
Slap some purple paint on them and stencil on LSU.
LGIWEI
Slap some purple paint on them and stencil on LSU.
LGIWEI
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