Chef Folse's Alligator Sauce Piquante

Published: Oct. 4, 2007 at 6:27 PM CDT
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Prep Time: 2 and 1/2 Hours|
Yields: 6 Servings

This recipe proves the point that in Cajun Country anything can go into a sauce piquant pot. In this spicy sauce, it is recommended that you use alligator tail meat due to its texture and light to white color.


3 pounds alligator, cut into 1-inch cubes
1 and 1/2 cups vegetable oil
1 and 1/2 cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup minced garlic
2 (10-ounce) cans ROTEL tomatoes
3 quarts water or beef stock (see recipe)
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1/4 cup chopped parsley
1/2 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 saute 10 minutes or until well browned. Stir in onions, celery, bell peppers and minced garlic and saute 3-5 minutes or until vegetables are wilted. Stir in tomatoes 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, 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.