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Seafood Dishes Ricky LeBlanc
Alligator Sauce Piquant

Prep Time Required: No time specified.
Cooking Time Required: No time specified.

Ingredients
2 Teaspoon Salt 6 Tablespoon Oil
3 Tablespoon Flour 7 Cup Water, divided
2 Cup Onions, chopped 16 Ounce Tomato sauce
4 toes Garlic, minced 12 Lemon, sliced thin
12 Teaspoon Black pepper 1 Cup Bell pepper, chopped
12 Teaspoon Cayenne pepper 2 Pound Alligator meat, in pieces

Directions

In a saucepan on medium-high fire, boil together the alligator, 4 cups water, salt, cayenne pepper, and black pepper. Boil for 1 hour. In a large pot on medium-high fire, heat oil until hot then add flour and make a roux stirring constantly. Brown flour until it is the color of a tarnished penny then add the tomato sauce and cook for about 10 minutes stirring very often. Next add the onions and bell peppers and cook another 10 minutes. Now add the lemon, garlic, alligator and its liquid, and 3 cups of water. Stir well and cook on medium-low fire for 30-45 minutes. Serve over rice. For TURTLE SAUCE PIQUANT do not boil the turtle but add it in raw at the time the cooked alligator is added in the recipe. The turtle will have to cook in the gravy about 1 hours or until tender.

Makes about 3 quarts.


Goes Well With

Banana Cake

Carrot Cake

Carrot Cake Cream Cheese Icing

Easy Tuti Fruiti Cake

Easy Tuti Fruiti Cake Icing

Grandma Savoie's Pie Crust

Lemon Meringue Pie

Lemon Meringue Pie Meringue

Mom's Pumpkin Pie

Pecan Pie

Tarte Douce 'Sweet Dough Pies'

White Beans

Beet Salad

Cajun Style Potato Salad

Cooked Rice

Grandma Savoie's Soft Bread Pudding

Old-Fashioned Bread Pudding

Pickled Okra

Eggplant Dressing

Maque Chou 'Mock Shoo'

Fresh Green Beans with Potatoes

Bacon and Mushroom Green Beans

'Bite Ya Back' Coleslaw
Copyright 2004 - IT 350 project by Lloyd Brown, Robert LeBlanc and Stephen Sagers