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Alligator sauce piquant
This is Anthony Gregoire's recipe for the alligator sauce piquant served at Val's Marina in Maurepas. He never measures anything, but this is a fair guess. You'll need a 16 qt cast iron dutch oven to make this dish.
1/4 cup oil
2 lbs alligator body meat, trimmed of fat and cut in chunks
1 lb sliced smoked sausage
2 lbs chopped creole veggies (onion, bell pepper, celery)
2 - 3 cans rotel tomatoes
32 oz tomato sauce
32 oz water
1 cup dark brown roux
Heat oil in cast iron. Saute gator meat until the water is evaporated out of it. Remove the meat and set aside. Add sausage to pot and brown well. Remove from pot and set aside. Add veggies and scrape all the yummy brown bits off the bottom of the pot. Saute for a few minutes then add Rotel tomatoes. Saute for 10 minutes then add tomato sauce and water. Stir well and simmer for 2 hours. Check seasoning, adding cajun seasoning to taste. Stir in roux. Simmer 5 minutes. Stir in gator meat and sausage, simmer another 10 minutes. Check seasoning again then serve over cooked spaghetti noodles or rice.
Great add-ins: canned mushrooms (add with sauce), chopped fresh parsley (right at end)