Features of "Acadian Alligator Sauce Piquant"

Serves: 4

Ingredients for "Acadian Alligator Sauce Piquant"
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2 1/2 lb Mixed tail and body alligator meat cut in cubes
Salt to taste
Freshly-ground black pepper
2 med Onions chopped
4 med Garlic cloves minced
1 lrg Green bell pepper chopped
2 lrg Celery stalks chopped
3 med Tomatoes peeled, chopped
2 tbl Tomato paste
2 tsp Worcestershire sauce
1 tsp Freshly-ground black pepper
1 1/2 tsp Chili powder
1 tbl Fresh leaf oregano
(or 1 tsp dried leaf oregano)
1 tbl Fresh leaf basil
(or 1 tsp dried leaf basil)
1 tbl Fresh leaf thyme
(or 1 tsp dried leaf thyme)
1/2 tsp Red (cayenne) pepper
Salt to taste
1/2 cup Burgundy wine
2 cup Brown veal and pork stock
(or 2 cups canned beef broth)
6 x Green onions chopped
1/4 cup Minced parsley, preferably flat-leaf
Hot cooked white rice
CAJUN ROUX
1 cup Lard
1 cup All-purpose flour

Method of cooking "Acadian Alligator Sauce Piquant"

Season alligator meat with salt and black pepper. Set aside. In a heavy Dutch oven melt lard over medium heat. When lard is hot, add flour all at once; stir or whisk to combine flour and lard. If necessary, use back of wooden spoon to smooth out any lumps of flour. Reduce heat to low. Cook, stirring or whisking constantly, until roux is desired color and has a nut like smell. Cook about 55 minutes for the dark mahogany-colored roux. The process should not be rushed. If small black or dark brown flecks apperar in roux, it has been burned and must be discarded. A burned roux will impart a bitter and scorched taste to any dish in which it is used. To stop the cooking process, either add the vegtables called for in the recipe or immediately pour finished roux into a metal bowl. Stir or whisk 10 minutes in bowl. To make ahead, cover and refrigerate 2 days. Or freeze up to 6 months. Add seasoned meat to the roux; cook quickly, stirring until lightly browned. Add onions, garlic, bell pepper, celery, and tomatoes. Stir until vegtables are slightly wilted and transparent, about 5 minutes. Add tomato paste, Worcestershire sauce, black pepper, chili powder, oregano, basil, thyme, cayenne and salt; cook 5 minutes, stirring to prevent sticking. Stir in wine and stock or broth. Reduce heat. Cover and simmer until meat is tender and liquid is thick and rich, 1 1/2 hours. Stir in green onions and parsley; remove from heat. Serve over rice. This recipe yields 4 to 6 servings. Variations: Subsitute vegtable oil for lard, if desired. However, the taste of the finished dish will not be as good as the one prepared with a lard based roux. Substitute another fat, such as rendered duck fat or a combination of duck fat and lard.