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Started By
Message
Alligator Sauce Picante recipe.
Posted on 6/23/22 at 3:30 pm
Posted on 6/23/22 at 3:30 pm
Is there a better recipe than below?
Make a roux, add alligator meat, add trinity, spices, broth and rotel tomatoes and serve over rice.
I have a bunch of gator that needs to be cooked. I usually blacken it and serve with bread as an appetizer.
Make a roux, add alligator meat, add trinity, spices, broth and rotel tomatoes and serve over rice.
I have a bunch of gator that needs to be cooked. I usually blacken it and serve with bread as an appetizer.
This post was edited on 6/23/22 at 3:42 pm
9
Posted on 6/23/22 at 3:51 pm to DUKE87
That recipe is so vague it hurts to look at it.
Go on-line and find one cooked by a real cook.
Try: www.realcajunrecipes.com for a good sauce piquant recipe.
Go on-line and find one cooked by a real cook.
Try: www.realcajunrecipes.com for a good sauce piquant recipe.
Posted on 6/23/22 at 3:57 pm to gumbo2176
Just posted what the basics were and if anyone adds anything special. Like grits, frog legs, andouille sausage..
I'll take a look online and see. Didn't want to flood the recipe with a whole bunch of stuff and take away from the gator.
I'll take a look online and see. Didn't want to flood the recipe with a whole bunch of stuff and take away from the gator.
Posted on 6/23/22 at 3:57 pm to DUKE87
Basically, I make a gumbo but add tomato paste (a little for thickness and tomato flavor) and rotel.
Andouille
Meat
Trinity
Roux
T paste
Rotel
Chicken broth
Andouille
Meat
Trinity
Roux
T paste
Rotel
Chicken broth
Posted on 6/23/22 at 4:02 pm to SixthAndBarone
The more I look sausage may have to go in it..
Do you do a light or dark roux for this. Depends if I'll make tonight or not lol
Do you do a light or dark roux for this. Depends if I'll make tonight or not lol
Posted on 6/23/22 at 4:02 pm to DUKE87
I would run some of the alligator through a meat grinder and make turtle soup.
Because turtle meat is so expensive, many restaurants will use alligator as you can't tell the difference.
Follow Brennan's recipe and be sure to use Sherry
Because turtle meat is so expensive, many restaurants will use alligator as you can't tell the difference.
Follow Brennan's recipe and be sure to use Sherry
Posted on 6/23/22 at 4:05 pm to DUKE87
I use a dark roux. Same as gumbo.
I’d definitely use chicken broth, base, or bouillon for flavor.
I’d definitely use chicken broth, base, or bouillon for flavor.
This post was edited on 6/23/22 at 4:06 pm
Posted on 6/23/22 at 4:44 pm to SixthAndBarone
Treedawg’s recipe from stickied thread at top of page
Posted on 6/23/22 at 6:38 pm to DUKE87
Posted on 6/23/22 at 7:54 pm to DUKE87
Don't need a roux baw.
Get a dutch oven and brown the gator meat and some sliced andouille sausage in some oil.
After it browns take it out of the pot and add your trinity. After that cooks down add a can of Rotel and a can of diced tomatoes.
Let it simmer for a while and then add back in the gator and sausage.
After it heats up for a while serve it over rice.
Get a dutch oven and brown the gator meat and some sliced andouille sausage in some oil.
After it browns take it out of the pot and add your trinity. After that cooks down add a can of Rotel and a can of diced tomatoes.
Let it simmer for a while and then add back in the gator and sausage.
After it heats up for a while serve it over rice.
This post was edited on 6/23/22 at 7:56 pm
Posted on 6/24/22 at 4:05 am to Chipand2Putts
quote:
Treedawg’s recipe from stickied thread at top of page
I’ll second this.
Posted on 6/24/22 at 7:54 am to DUKE87
a sauce piquant doesn't have roux.
Posted on 6/24/22 at 11:16 am to oldcharlie8
TreeDawgs recipe
And check out realcajunrecepies my Great Grand Mother, my Grandmother and Mother all have recipes on there. I learned to cook from my Great Grandmother, it got me out of church on Sundays if I helped peel the vegetables.
And check out realcajunrecepies my Great Grand Mother, my Grandmother and Mother all have recipes on there. I learned to cook from my Great Grandmother, it got me out of church on Sundays if I helped peel the vegetables.
Posted on 6/25/22 at 7:05 am to DUKE87
Tenderize the gator meat - makes a huge difference.
Posted on 6/25/22 at 12:12 pm to TigrrrDad
I've heard of this and would like to try making it, but I don't have ready access to gator meat, or turtle. What would be a reasonable substitute?
Posted on 6/25/22 at 12:15 pm to SpotCheckBilly
Chicken or pork.
Posted on 6/25/22 at 2:07 pm to SixthAndBarone
I do chicken sauce picantes all them time. I use boneless thighs but bone-in would work also.
Posted on 6/25/22 at 8:22 pm to DUKE87
I made this last night and came out awesome. I do use a Roux.
I don’t brown the alligator meat first. I cook the vegetables and sausage down after I have the roux. Then as I stir it all together I add some beef stock and break it up a little bit until I get it the right consistency. Once it comes to a bubbly mess I’ll add the rest of my stock and raw/thawed alligator
And bring it to a boil. As soon as it boils I’ll turn it down to simmer for an hour.
I don’t brown the alligator meat first. I cook the vegetables and sausage down after I have the roux. Then as I stir it all together I add some beef stock and break it up a little bit until I get it the right consistency. Once it comes to a bubbly mess I’ll add the rest of my stock and raw/thawed alligator
And bring it to a boil. As soon as it boils I’ll turn it down to simmer for an hour.
Posted on 6/26/22 at 2:14 am to SpotCheckBilly
I’ve done it with gator and with rabbit, both of which I’ve found at Rouse’s (along with turtle meat). I would think chicken would be okay, but rabbit was my favorite.
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