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Prep Time: 2½ 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.

1½ pounds alligator meat, 1-inch cubed
1 cup vegetable oil
1 cup flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
2 (10-ounce) cans RO*TEL®
2 quarts water or chicken stock
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
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. Add alligator and sauté 10 minutes or until well browned. Stir in onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Stir in RO*TEL® and water or stock, blend well then season to taste with salt, pepper, granulated garlic and hot sauce. Bring mixture to a rolling boil then reduce heat to medium. Simmer 2 hours or until meat is tender, stirring constantly and adding water to retain volume if necessary. 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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