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Alligator or turtle sauce piquante
Artist: _
Categories: Beef, Gumbos & Stews, Stews
Yield: 1
Rating: 0
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Ingredients:
3 lbsAlligator Meat (Tail Meat)
3 tbspCooking oil
3 tbspAll-purpose flour
3 medOnions -- chopped
2 Cloves garlic -- chopped
2 #2 Cans Tomatoes Or
1 canRotel tomatoes
1 canTomato paste -- (6 ounce)
Boiling water
3 Ribs celery -- chopped
1 1/2 bunchShallots -- finely cut
2 largeBell peppers -- chopped
4 Bay leaves -- (4 to 6)
1 tspAllspice
1 tbspSugar
1/4 lbsButter
1 Lemon -- thinly sliced
1 canMixed Chinese vegetables
With water chestnuts
Salt and pepper to taste
Sherry or red wine-optional
Procedures:
1Parboil or pressure cook the meat, tenderizer helps.
2Brown flour in oil to make a roux.
3Add vegetables and tomato paste and cook slowly for 30-40 minutes.
4Add chunks of alligator meat with enough boiling water to cover.
5Boil down for 30 minutes.
6Add celery, shallots, green peppers, bay leaves, allspice, sugar and chinese vegetables.
7The last ingredients give a nice body to the roux, particularly the crunchy water chestnuts.
8If desired, sherry or red wine may also be added to the sauce.
9Raise heat and thicken.
10Add sliced lemon and butter just before serving.
11This recipe for sauce piquante may be used for many other kinds of meats.
12Festival: kliebert"s annual alligator day; august 19, 1995 recipe: carl guillot recipe by : new orleans recipe
 
 
 
 

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