Today is Mardi Gras and here I am in Orlando Florida, a thousand or so miles away from all the hoopla. That’s OK. I have partied many a times on Bourbon St. and have several great memories, or so I have been told. Since I can’t be there, I am there in spirit. So in honor of the day and the tradition of sharing great food and partying in the streets all night only to find yourself face down in the gutter the next morning (literally), I just had to make something oh so very Cajun. I present to you my alligator sauce piquante recipe. A fusion of several sauce piquante recipes which chicken or pork can be substituted for the alligator meat. A bowl of this and a big ass cold beer will have screaming “Trow me somtin mista!” even if you can’t make it to the parades.

INGREDIENTS:

• 2 lbs alligator tail meat, cubed into 1/2 inch cubes
• 1/4 cup peanut oil
• 1/4 cup flour
• 1 cup margarine
• 2 cups chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 2 tablespoons Tony Chachere’s® Creole Seasoning, divided
• 2 tablespoons Worcestershire sauce
• 1 tablespoon garlic powder
• 1 cup tomato puree
• 1 cup water
• 1/2 teaspoon cayenne
• 1/2 teaspoon chipotle chili powder
• juice from 1/2 lemon
• 2 – 3 dashes Tabasco®
• 2 green onions chopped
• 2 cups cooked rice

PREPARATION:

1. Wash then soak the alligator meat cubes in water for a couple of minutes. Pat dry and season with 1 tablespoon of the Tony’s seasoning. Then lightly dust the cubes with the flour.

2. In a large pot, heat the peanut oil over medium-high heat. Add the cubed alligator meat and brown on all side. Remove from the pot and reserve.

3. Add the margarine to the pot and while it melts, scrap up any bits of flour that may have stuck to the bottom of the pot. With the margarine melted and the pot still on medium-high, add the onion, celery, and bell peppers and cook until tender, about 8 minutes. Then add the Worcestershire sauce, garlic powder, tomato puree, water, cayenne and chili powder and reduce to a simmer and cook another 10 minutes.  Now add the cooked alligator back into the pot along with the lemon juice, Tabasco and the remaining tablespoon of Tony’s and allow to simmer another 5 – 10 minutes or until the sauce thickens. Taste and adjust with the Tony’s and the Tabasco. Do not add salt because the Tony’s seasoning is loaded with it.  Serve over cook rice, sprinkle with green onions.

Serve 4 – 6

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