Alligator Sauce Piquante

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 1 1/2 cups chopped yellow onions
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped celery
• 1 teaspoon salt
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon cayenne
• 4 bay leaves
• 1/2 cup flour, plus
• 3 tablespoons flour
• 4 cups seeded and chopped plum tomatoes
• 3 cups chicken stock
• 1 teaspoon worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1 1/2 lbs alligator meat, cut into 2 inch strips
• 1 1/2 teaspoons emeril's original essence (creole essence / bayou blast)
• 1/2 cup chopped green onion
• 1/4 cup chopped flat leaf parsley
• cooked hot rice

Recipe

• 1 heat 1/4 cup of the olive oil in a large heavy nonstick pot or dutch oven over mediun high heat.
• 2 stir in the onions, bell peppers, celery, salt, red pepper flakes, cayenne, and bay leaves.
• 3 cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes.
• 4 add 3 t of the flour and cook, stirring to cook the flour with out browning, 1 to 2 minutes.
• 5 add the tomatoes, chicken stock, worcestershire, and pepper sauce.
• 6 bring to a boil, then reduce the heat to medium-low.
• 7 place several pieces of alligator meat at a time on a work surfaace covered with plastic wrap.
• 8 cover the meat with plastic and pound with a meat mallet until 1/4 inch thick.
• 9 cut into 2 inch strips.
• 10 combine the remaining 1/2 cup flour and the essence in a medium bowl.
• 11 dredge the alligator piecees in the seasoned flour, shaking off any excess.
• 12 heat 2 t.
• 13 of the olive oil in a large nonstick skillet over medium high heat.
• 14 add half of the meat and fry until golden brown, turning once, 3 to 4 minutes per side.
• 15 transfer to a platter.
• 16 heat the remaining 2 t.
• 17 oil in the skillet and repeat with the remaining alligator.
• 18 add the meat ot the sauce.
• 19 increase the heat under the sauce to medium high and bring to a gentle rolling boil.
• 20 reduce heat to medium low.
• 21 simmer uncovered, stirring occasionally, until the meat is tender, about 2 hours.
• 22 remove and discard the bay leaves.
• 23 to serve, spoon the rice into soup bowls.
• 24 top with the meat and sauce, and garnish with the green onions and parsley.