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Prep Time: 2 Hours
Yields: 6 Servings

Alligator has become extremely popular in Louisiana cooking lately. However, it has been a main ingredient for soups and stews since the founding of Louisiana. Sauce Piquante, translated “spicy sauce,” gets its name from the use of chile peppers or jalapeños in the recipe. When making this spicy stew, I recommend using the tenderloin meat, which is the snow-white tail meat of the alligator.

2½ pounds alligator meat, cut into 1-inch cubes
1 cup vegetable oil
1 cup flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
¼ cup diced jalapeño peppers, peeled and seeded
1 (28-ounce) can diced tomatoes, with juice
2 quarts fish or shellfish stock (see recipe)
2 cups sliced button mushrooms
3 bay leaves
1 tbsp thyme leaves
2 tbsps chopped basil
salt and cracked black pepper to taste
granulated garlic to taste
⅛ tsp red pepper flakes
¼ cup chopped parsley
½ cup sliced green onions

In a heavy-bottomed pot, heat vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved (see roux recipes). Add alligator and sauté 10–12 minutes. Stir in onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Stir in jalapeños and cook an additional 2 minutes. Add diced tomatoes with juice, stock, mushrooms, bay leaves, thyme and basil. Blend well then season lightly with salt, pepper, granulated garlic and red pepper flakes. Bring mixture to a rolling boil, reduce heat to simmer and cook 1 hour or until meat is tender, stirring occasionally. Additional water or stock may be added during cooking to retain stew-like consistency. Add parsley and green onions and adjust seasonings to taste using salt, pepper and granulated garlic. Serve hot over steamed white rice.



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