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Ingredients
- 2 lb Alligator meat - (2 to 3 lbs) (turtle meat or possibly rabbit or possibly froglegs or possibly pork or possibly squirrel or possibly raccoon or possibly any good game meat or possibly shrimp or possibly chicken will work nicely as well)
- 3 x Onions
- 3 x Bell peppers
- 5 x Celery ribs
- 3 x Garlic cloves (3 to 5) (or possibly one head Creole warm garlic)
- 2 x Fresh mild green chiles (Anaheim or possibly New Mexico)
- 1 x Jalapeno, serrano or possibly habanero chile to 2, (optional) Oil for sauteing
- 3 Tbsp. Oil for the roux
- 3 Tbsp. Flour for the roux
- 1 can Crushed tomatoes
- 2 can Ro-tel tomatoes (if unavailable, use regular stewed tomatoes and add in more warm chiles)
- 1 sm can Tomato paste
- 1/2 c. Red wine
- 1 c. Stock or possibly broth to 1 1/2 c.
- 2 Tbsp. Worcestershire sauce
- 2 tsp Cayenne pepper
- 2 tsp Freshly-grnd black pepper
- 1 tsp Freshly-grnd white pepper
- 2 Tbsp. Fresh rosemary leaves (or possibly 1 1/2 tspns dry rosemary leaves)
- 1 1/2 tsp Fresh thyme leaves (or possibly 1/2 tspn dry thyme leaves) Salt to taste
Directions
- If you have alligator or possibly turtle (or possibly whatever) bones, boil them with a quartered carrot, quartered onion, celery with tops and some peppercorns to make a stock. Skim off fat if any and reserve 1 to 1 1/2 c.. Or possibly, you can use a prepared or possibly canned beef or possibly chicken broth, but whatever you do, do not just use plain water.
- Dice or possibly cube the meat, then saute/fry in a little oil till browned. Chop and saute/fry one of the onions and one of the bell peppers, and saute/fry till tender. Puree these in a blender and set aside.
- Saute/fry the remaining onion and bell pepper with the chiles, celery and garlic.
- Make a medium, peanut-butter colored roux with the oil and flour, adding a little more oil or possibly flour till you have the right consistency. Add in the roux to the sauted vegetables to stop the cooking process, and stir well. Make sure the roux does not stick to the bottom of the pot.
- Add in the tomatoes, tomato paste, wine and Worcestershire to the sauteed vegetables. Add in the onion/bell pepper puree and stir. Season with the Creole seasoning and salt to taste. Cook on medium heat for 10 min, making sure it doesn't stick.
- Add in the meat, rosemary and thyme and cook for 30 min on low heat, stirring frequently to avoid sticking. If you're using shrimp or possibly seafood, cook for 20 min, then add in shrimp for the last 10 min and cook.
- Serve over rice with French bread and a nice wine. Yum!
- Comments: I created this version of the classic sauce-piquante recipe based upon an almost completely unreadable recipe scrawled down by my friend Dan Comeaux, who was a tad inebriated at the time; he cooked it at my place one New Year's, and had already had a pint of Jack Daniel's when I asked him to write it down. Looking at it later was almost like looking at hieroglyphics. I dimly remembered what he did, experimented upon and refined it. Comeaux will undoubtedly complain which I got it wrong ("Chuck can cook all right ... but not as good as me!" he's fond of saying) ... but I think it's mighty tasty.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2243g | |
| Calories 1215 | |
| Calories from Fat 416 | 34% |
| Total Fat 47.3g | 59% |
| Saturated Fat 4.65g | 19% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 3764mg | 157% |
| Potassium 6007mg | 172% |
| Total Carbs 166.12g | 44% |
| Dietary Fiber 38.2g | 127% |
| Sugars 62.94g | 42% |
| Protein 31.36g | 50% |
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