Alligator in Sauce Piquante is a traditional American recipe (from Louisiana) for a classic stew of alligator meat or fowl in a tomato-based sauce with vegetables. The full recipe is presented here and I hope you enjoy this classic American version of: Alligator in Sauce Piquante.
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Ingredients:
1.3 kg alligator meat (or any fowl or seafood)
Dollop of bottled steak sauce
100g solid vegetable shortening
250g plain flour
3 large onions, peeled and chopped
1 large green bell pepper, de-seeded and chopped
80g chopped spring onions
8 celery stalks, chopped
240ml passata (tomato sauce)
180ml tomato paste
1 tbsp cayenne pepper, or to taste
240ml water
Salt (optional)
Method:
Chop the meat into small strips and add a dollop of steak sauce to coat. Heat half the shortening in a heavy-bottomed casserole pot, add the meat and brown. Remove the meat and set aside.
Add the remaining shortening and flour, mix well then add the onion, green bell pepper, spring onion and celery. Fry until the vegetables are tender then add the tomato sauce and tomato paste along with the cayenne pepper and water. Mix well then cover and cook on medium heat for 30 minutes.
Add the reserved met and cook for 60 minutes, or until the meat is tender. Served on a bed of boiled rice.
