Ready to wow your guests with a taste of Louisiana? This hearty and authentic Alligator Sauce Piquante combines bold flavors with quick prep, thanks to our Shrimp Creole and Gumbo Bases. Perfect for impressing out-of-towners or treating yourself to a comforting, down-home meal, this recipe brings the essence of the Bayou to your table. Serve it over hot rice for a dish they’ll be talking about long after the last bite!

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

Directions

  1. In a large pot, melt butter and add Shrimp Creole Base. Mix well and simmer for 2 minutes. Add tomato paste and mix well.
  2. Slice alligator into bite-size pieces and add to the pot. Simmer for 5 minutes.
  3. In a separate bowl, combine Gumbo Base with cold water, mixing well. Pour this mixture into the pot with the alligator and Shrimp Creole mixture, then stir to combine. Bring to a boil. Reduce heat and simmer for 15 minutes.
  4. Serve over hot rice and enjoy!

Pro Tips

Oysters in Your Air Fryer

Ever wondered whether you should try oysters in your air fryer? So have we, and we were curious enough to test it out.

Click here for the full Air Fried Garlic Butter Oysters recipe page.

Spoiler alert: Yes, you can and yes, you should.

Oranges in your Seafood Boil

Try using oranges instead of lemons in your crawfish boil!

-submitted by Timothy Dunn

Fresh Fruit Cobbler

Want to use fresh fruit in your cobbler? Here’s what to look for in season. Bananas, apples and lemons are available year round. In the summer try blueberries, peaches, blackberries, plums and raspberries. Come fall, go for pecans, cranberries, figs or pears. Try chestnuts in your winter cobbler. And in the spring use apricots, strawberries or rhubarb.

Non-Cherry Glazed Pork

If cherry isn’t really your jam, try Elizabeth Hunter’s Cherry-Glazed Pork Meatballs with any jam flavor to make it your own (we promise, Elizabeth won’t mind).

N.O. Style BBQ

Don’t let shrimp have all the fun. Try our New Orleans Style BBQ Shrimp recipe with chicken, pork tenderloin, fish or chargrilled oysters too! Here’s how to make Chargrilled Oysters.

Sweet Potatoes

Swap out regular potatoes for a yammin’ variation on seafood boils. A little sweetness goes a long way when you throw in fresh sweet potatoes. Your boil buddies will be wowed by this unexpected twist!

Potato Salad Gumbo

For true Louisiana-style gumbo, serve with potato salad and French bread! Try these potato salad recipes: Cajun Potato Salad or Out of Mayo Potato Salad.

Pasta Etouffée

To change things up a bit, try pasta instead of rice when cooking with our Shrimp Creole Base or Etouffée Base.

Have a pro-tip? Share it here.

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