Alligator Sauce Piquante

Recipes / Alligator Sauce Piquante



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.


  • 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


    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!


    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!

    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.

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