Alligator Sauce Piquante
Recipes / Alligator Sauce Piquante
Recipe
Need to impress some out-of-town visitors with your culinary chops, but don’t have all day? Wow them with an authentic and rib-sticking alligator dish! With Louisiana Fish Fry Shrimp Creole and Gumbo Bases, you can craft an authentic Louisiana dinner they’ll definitely write home about.
Ingredients
- 1 bag Louisiana Fish Fry Products Shrimp Creole Base
- 1 bag Louisiana Fish Fry Products Gumbo Base
- 4 lbs. alligator tail meat
- 5 Tbsp. butter
- 6 oz can tomato paste
- 2.5 quarts cold water
PREPARATION
In a large pot, melt butter and add Creole Base. Mix well and simmer 2 minutes. Add tomato paste and mix well. Slice alligator into bite-size pieces and add to the pot. Simmer 5 minutes. Add Gumbo Base to cold water, mixing well. Pour mixture into pot and stir to combine. Bring to a boil. Reduce heat and simmer 15 minutes. Serve over hot rice. ENJOY!
PRO TIPS
Seafood Temperatures
Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. Exceptions include live oysters, which can keep up to a week if stored cupped side down, wrapped in damp towels or newspapers. Live crawfish should be cooked on the day they’re purchased.
Deep Fry
Choose an oil with a high smoke point for deep-frying. Peanut oil is the iconic Southern choice. Vegetable oil can work, too. Add a bit of bacon drippings to pump up the flavor!
You may also be inspired by these delicious recipes
Redfish Courtbouillon
This classic Cajun stew is now as simple as 1 (Louisiana Fish Fry Etouffée Base), 2 (Louisiana Fish Fry Shrimp Creole Base), 3 (tomato sauce)! A holiday favorite, an authentic courtbouillion will always be a crowd pleaser. Your guests will think you spent hours on this festive Louisiana dish!
Get cooking
Cajun Crawfish Arancini
Cajun meets Italian in this tasty dish from Gary in our finance department. Louisiana crawfish and Arborio rice combine forces in an eclectic appetizer, finished off with our zesty Louisiana Fish Fry Remoulade Sauce. Cajun Crawfish Arancini make a great addition to a main course as a side or appetizer.
Get cooking
Baked Crawfish Pasta
Looking for a different spin on a classic Etouffée? Try swapping out the rice for pasta, and even throwing in another protein to complement the requisite crawdads. Our fail-safe Etouffée Base seals the deal!
Get cooking