Ingredients for Florida Alligator Sauce Piquant
- Alligator Meat
- 1/2 cup olive oil
- 1/2 cup all-purpose flour
- Onions
- Green Onions
- 1 large bell pepper (any color), chopped
- 2 stalks celery, chopped
- 28 ounces canned crushed tomatoes
- 2 cups water (or more, as needed)
- 4 cloves garlic, minced
- Worcestershire Sauce
- Lemon, Juice Of
- 1 teaspoon salt (or to taste)
- Tabasco Sauce
- White Wine
- 1 (15 ounce) can tomato sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Florida Alligator Sauce Piquant? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Florida Alligator Sauce Piquant
- Make a dark roux: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Whisk in flour gradually, cooking and stirring constantly until the mixture is a dark brown color (about 20-30 minutes).
- Sauté vegetables: Add onion, green onion, bell pepper, and celery to the roux. Cover and cook until onions are translucent and softened, about 8-10 minutes, stirring occasionally.
- Add tomatoes and simmer: Stir in crushed tomatoes and cook for 10 minutes, stirring frequently.
- Thicken the sauce: Add 2 cups of water, stirring to create a thick liquid.
- Add seasonings and alligator: Stir in garlic, Worcestershire sauce, lemon juice, salt, hot sauce, white wine, and tomato sauce. Add alligator meat and enough additional water to cover the ingredients by 2 inches.
- Bring to a boil: Bring the mixture to a boil, stirring frequently.
- Simmer until tender: Reduce heat to low, cover, and simmer for 3-4 hours, or until the alligator meat is very tender and easily shreds with a fork. Stir occasionally to prevent sticking.
- Serve: Serve the Alligator Sauce Piquant over cooked rice or spaghetti. Top with grated parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
100g
Fat
31g
Carbs
36g
