Alligator Sauce Picante Help

Here is a recipe from Justin Wilson. I think there are also recipes in the recipe book for Sauce Piquant.

Alligator Sauce Piquant

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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5 pounds Alligator meat -- trim/cube
1 cup Olive oil
3 cups Flour -- All-purpose
5 cups Onion -- chopped
2 cups Green onion -- chopped
1 cup Bell pepper -- chopped
1/2 cup Celery -- chopped
2 cups Tomatoes -- fresh/chopped
8 cups Water -- cold
2 tablespoons Garlic -- finely chopped
2 tablespoons Worcestershire sauce
1 lemon -- Juice of
Salt to taste
Tabasco sauce to taste
2 cups White wine -- dry
6 cups Tomato sauce

Make a dark roux with olive oil and flour. When roux is dark brown, add onion, green onion, bell pepper, and celery; cover and cook until onions are clear, stirring occasionally. Add tomatoes and continue cooking for 10 min; stir often. Add water and stir to make a thick liquid. Add garlic, Worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making sure to mix well. Add alligator, and enough water to cover the ingredients by 2 inches; stir to mix. Bring to a boil, stirring frequently. After it comes to a boil, turn heat to low and cover, checking from time to time, and stir to prevent sauce from sticking. Continue cooking for 3 to 4 hrs.until meat is tender.

Recipe: Justin Wilson’s “Homegrown Louisiana Cookbook” ISBN 0-02-630125-3
Posted to EAT-L Digest 13 October 96

Get a Jaccard and tenderize the meat...especially if you're going to use the leg and tail meat. That's what I always do. Obviously cut it into bite-size pieces and tenderize the hell out of each piece then soak them in milk and a little hot sauce for 24 hours.

A friend gave me a 5lb pack of jowl meat a while back and I made a sauce piquant with it and that's the process I used. The pieces were tender AF.

LINK

Here's John Folse making Alligator Sauce Piquante and he specifically mentions using the tail meat.

LINK

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!!!!!!!!!!

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TypoKnig

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How is this sauce piquante? There's no piquante in that there red gravy.

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Can anyone that has made the TreeDawg recipe comment. The recipe calls for 2Lbs of butter in addition to the roux in the dish.

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Use all the Butter

The butter, roux and burgundy combo make this right!!

How many people does this recipe feed?