Alligator Sauce Piquante


  • 5 Pound(s) alligator meat
  • Louisiana Crawfish Creole Seasoning
  • 38 Cup(s) olive oil
  • 1 14 Pound(s) andouille sausage, diced
  • 10 Ounce(s) tomato sauce
  • 13 Cup(s) margarine
  • 13 Cup(s) dark roux
  • 14 Cup(s) chicken base
  • 4 Cup(s) Spanish onion, chopped
  • 1 Cup(s) bell pepper, chopped
  • 1 Cup(s) celery, diced
  • 1 Teaspoon(s) cayenne pepper
  • 2 Tablespoon(s) jalapeno pepper, diced
  • 1 Teaspoon(s) sugar
  • 2 Tablespoon(s) garlic
  • 3 Cup(s) fresh mushrooms, sliced
  • 2 Quart(s) water
  • 12 Cup(s) green onion, chopped
  • 12 Cup(s) parsley, chopped
  • 3 Cup(s) rice, cooked
  • cornstarch and water mixture


  1. Rub both sides of alligator meat with Creole Seasoning and cut into 1" cubes Show
  2. If possible, allow to marinade overnight Show
  3. Brown alligator in olive oil over high heat Show
  4. Remove from pot Show
  5. Saute andouille in same oil for 5 minutes and remove from pot Show
  6. Pour tomato sauce into pot with remaining oil Show
  7. Stir sauce over high heat until it is very brown--burned Show
  8. Keep stirring until a thick ball of paste forms Show
  9. Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers, and sugar Show
  10. Saute until onions are clear Show
  11. Return alligator and andouille to pot Show
  12. Add garlic, mushrooms, and 3 cups of water Show
  13. Bring to a boil and then reduce to medium heat Show
  14. Cook for 1 hour, adding water as needed Show
  15. Once alligator is tender, add green onions and parsley Show
  16. Cornstarch mixture may be added to thicken gravy Show
  17. Serve over hot cooked rice Show
  18. *Chicken, squirrel, rabbit, turtle, or duck may be substituted for the alligator Show
  19. *Regular smoked sausage may be substituted for the andouille Show

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