Alligator Or Turtle Sauce Piquante Recipe
3 lb alligator meat (tail meat)
3 tbsp cooking oil
3 tbsp all-purpose flour
3 medium onions -- chopped
2 cloves garlic -- chopped
2 #2 cans tomatoes or
1 can rotel tomatoes
1 can tomato paste -- (6 ounce)
1 boiling water
3 ribs celery -- chopped
1 1/2 bunch shallots -- finely cut
2 large bell peppers -- chopped
4 bay leaves -- (4 to 6)
1 tsp allspice
1 tbsp sugar
1/4 lb butter
1 lemon -- thinly sliced
1 can mixed chinese vegetables
1 with water chestnuts
1 salt and pepper to taste
1 sherry or red wine-optional
Parboil or pressure cook the meat, tenderizer helps. Brown flour in
oil to make a roux. Add vegetables and tomato paste and cook slowly
for 30-40 minutes. Add chunks of alligator meat with enough boiling
water to cover. Boil down for 30 minutes. Add celery, shallots, green
peppers, bay leaves, Allspice, sugar and Chinese vegetables. The last
ingredients give a nice body to the roux, particularly the crunchy
water chestnuts. If desired, sherry or red wine may also be added to
the sauce. Raise heat and thicken. Add sliced lemon and butter just
before serving. This recipe for sauce piquante may be used for many
other kinds of meats. Festival: Kliebert's Annual Alligator Day;
1995 Recipe: Carl Guillot
Recipe By : New Orleans Recipes
to Meat Recipes
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Alligator Or Turtle Sauce Piquante Recipe - Recipes 4u
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