Alligator is one of those meats that more people would enjoy, if they tried it. I find the flavor to be very mild & it works very well in this fiery dish. For this one I don't hold back on the cayenne: "piquante" translates as " pricking" from the French & my gator sauce piquante will dance on your tongue.
Here's the recipe:
Alligator Sauce Piquant
You Will Need:
1 lb. alligator meat pounded down to 1/4 inch thickness and cut into 1-2 inch pieces
1/2 cup olive oil
lard/peanut oil for frying the alligator
1 large yellow onion, chopped
1 bunch green onions, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 bay leaves
1 tbls. crushed garlic
1 tbls. Creole spice mix
1-2 tbls. Tabasco sauce
2 15 oz. cans stewed tomato, chopped ( I sometimes use a can of Ro-Tel too.)
1 can chicken broth
1 tbls. Worchestershire sauce
1 & 1/2 cups wine or dark beer
1/3 cup flour
Seasoned flour for coating the alligator
Cooked rice
If needed, place several pieces of alligator meat at a time on a work surface covered with plastic wrap. Cover the meat with plastic wrap and pound with a meat mallet until 1/4 inch thick. Cut into 1-2 inch pieces.
Combine a cup or so of flour and your favorite seasonings in a medium bowl. Dredge the alligator pieces in the seasoned flour, shaking off any excess.
Heat the lard or peanut oil in a Dutch oven or large nonstick skillet over medium-high heat. Add the meat and fry until golden brown, turning once, 3 to 4 minutes per side. Transfer to a platter.
Heat the olive oil in a Dutch Oven or other heavy stewpot over medium-high heat. Stir in the onions, bell peppers, celery, Creole spice mix, garlic, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes.
Add the 1/3 cup flour and cook, stirring, without browning the flour, 1 to 2 minutes. Add the tomatoes, Tabasco sauce, chicken stock, wine or beer, Worcestershire sauce. Bring to a boil, then reduce the heat to medium-low.
Add the alligator. Simmer uncovered, stirring occasionally, until the alligator meat is tender, about 1 & 1/2 to 2 hours.
Remove and discard the bay leaves.
To serve, spoon the rice into soup bowls, top with the meat and sauce, and garnish with the green onions.
THX for stopping by, I hope you enjoyed this post! Please leave a comment below, I really enjoy discussing food with my fellow Steemians. 7-3's! The Kid.
Is that meat anything like croc meat? I tried croc burgers onece and that was like a salty chicken taste?
Since I've never eaten crocodile I can't help with that comparison. In my experience, alligator has a very mild, nearly bland taste that absorbs the flavors of what it was prepared with. I understand that meat from the legs has a much stronger flavor. THX for the comment & Steem On! 7-3's! The Kid
I've tried a Crocodile Meat but not alligator. Good one get a little kick from tabasco sauce, sound so rich ..
We had alligator in Louisiana and it was just like chicken. Then we had alligator in Florida and it was nothing similar. The second version was more solid, much more lean, and since that I suspect I've only actually ate it once. thoughts?
The only gator I've eaten was farm-raised in either Georgia or LA & I've thought they they were more or less the same. I understand that the leg meat is darker 7 has a stronger flavor but i haven't had the pleasure of sampling any yet. 7-3's!