Alligator Sauce Piquant is a hearty, rustic dish, and Cajuns typically have access to alligator and frog legs. Alligator meat and big bullfrogs work great in a sauce piquant, because the longer you cook it, the more concentrated the flavors get, and the more tender the meat becomes. You can substitute almost anything in this alligator sauce piquant, though. Chicken even makes a good everyday sauce piquant, but you’re going to have to add the meat a lot later in the cooking process so it doesn’t dry out. When I have some time on my hands or a special guest coming, I love using alligator.
When you’re making sauce alligator sauce piquant, make sure that you trim the fat off the alligator. The meat is light pink, and the fat is whiter. People who don’t like alligator probably have just not had it properly cleaned. Another thing is you have to either cook it hot and fast—like frying—or for a long time. If you try to keep it in the middle, it’ll be too tough — Chef Colt Patin, Louisiana Culinary Institute.
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- ½ cup finely chopped green bell pepper
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 large ripe tomato, peeled, seeded, and chopped
- 1½ teaspoons minced jalapeño
- 1 bay leaf
- ¼ teaspoon ground thyme
- 1½ teaspoons hot sauce
- 4 cups beef or chicken broth, plus additional, if needed
- 2 pounds cleaned alligator meat, cut into 1-inch pieces
- Salt
- Ground black pepper
- Cayenne pepper
- ½ cup sliced green onion
- ¼ cup chopped fresh parsley
- 6 cups hot cooked rice
- In a large Dutch oven, heat oil over medium heat. Whisk in flour, and stir constantly until a dark- brown roux forms, about 12 to 14 minutes.
- Add onion, celery, bell pepper, and garlic; cook until tender, 4 to 5 minutes. Add tomato paste, tomato, jalapeño, bay leaf, thyme, and hot sauce. Slowly add broth, stirring constantly, and bring to a simmer. Reduce heat to medium-low, and cook, stirring frequently, 30 minutes.
- Gently stir in alligator, increase heat to medium, and cook, stirring often, until tender, 30 to 45 minutes. Season to taste with salt and peppers. Additional broth may be added if sauce piquant becomes too thick. Remove and discard bay leaf. Add green onion and parsley, and serve over rice.
- When you’re making sauce piquant, make sure that you trim the fat off the alligator. The meat is light pink, and the fat is whiter. You should also cook it hot and fast—like frying—or for a long time. If you try to keep it in the middle, it’ll be too tough.
AWESOME. CAN’T WAIT TO TRY THIS. THANK GOD FOR GOOD FOOD. AMEN
What would you recommend for side dishes with this?
This is almost a whole meal in itself, but if you’d like a green vegetable, try this Shaved Brussels Sprouts Salad with Bacon Vinaigrette – https://www.louisianacookin.com/shaved-brussels-sprouts-bacon-vinaigrtte/
How would you incorporate frog legs into this?
Example. Put them in whole, precook them and pull from the bone or what?
It’s a fairly straightforward substitution: We’d put them in the pot at the same time you would had added the alligator, then cook until tender, 25 to 30 minutes. We’d leave whole.
I’ve never had Gator in any form other than fried nuggets. My husband found this recipe and asked me to try it out (with the first Gator I ever harvested myself!). He absolutely loved it, and I was so happy to find a new way to cook Gator! I’m making it again with gluten free flour for my brother and sister in law and hope the roux translates well with the gluten free version
Do not make a roux with gluten free flour. It will not come out like regular flour. I tried this a few weeks ago when making a Chicken stew. The roux was bitter! I ruined my stew!!!
How about using rice flour?
Hi Duane, are you wanting to make this a gluten-free recipe? If so, using the rice flour in your roux should work just fine without having to use multiple gluten-free flours to yield the same results.
Let us know how well this works for you! Many readers with specific dietary needs will want to hear about your results.
Made this recipe last year and it turned out fantastic, but the secret is the making of the roux, it has to be just right. Also it is time consuming so if you do not have the time do not try it.