Alligator Stewed in Sauce Piquant

Total Time:
45 min
Prep:
5 min
Cook:
40 min

Yield:
4 appetizer servings

Ingredients
  • 2 tablespoons olive oil
  • 1 pound alligator meat, cut into 2-inch strips
  • Essence, recipe follows
  • 1/4 cup chopped onions
  • 1/4 cup chopped green onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell peppers
  • 2 tablespoons minced seeded jalapeno peppers
  • 1 1/2 tablespoons minced garlic
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh oregano
  • 2 bay leaves
  • 2 1/2 cups peeled, seeded and chopped tomatoes
  • 3 cups chicken stock
  • Pinch of cayenne
  • Salt and black pepper
  • 2 tablespoons unsalted butter
  • 2 cups cooked white rice
  • 2 tablespoons chopped green onions
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

In a saucepan, heat the olive oil. Season the alligator meat with Essence. When the oil is hot, sear the alligator meat. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic. Saute for 2 minutes. Add the herbs and continue sauteing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes or until the alligator meat is tender. Stir in the butter. Remove 2 cups of the sauce and puree until smooth. This is a sauce for the roasted chicken. Spoon the alligator sauce piquant over white rice in a shallow bowl. Garnish with green onions and Essence. Spoon the pureed sauce in the center of plate. Arrange the carved chicken and dressing in the center of the sauce. Garnish with long chives and chopped chives.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly. Yield: 2/3 cup


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