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piquante sauce

Alligator Sauce Piquante

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

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