Alligator & Sausage Sauce Piquante
Nothing says Louisiana cooking like a good sauce piquante. This alligator and sausage version is packed with bold flavor, slow-cooked to perfection, and made to feed a crowd.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
In a large pot or Dutch oven, brown the sausage over medium heat.
2
Add the alligator meat and continue cooking until browned. Season with minced garlic and Cajun seasoning while browning.
3
Add the frozen vegetables and chicken broth. Cook until the vegetables begin to soften and the mixture takes on a slightly soupy consistency.
4
Stir in the tomato sauce and tomato paste.
5
Gradually add V8 juice to reach your desired consistency (you may not need the full amount).
6
Reduce heat and let simmer, stirring occasionally, until the flavors are well blended.
7
Season with salt and black pepper to taste.
8
Serve over rice, Biscuit halves, toast, whatever you want!
Instructions
5 lbs boneless alligator meat cut into bite-sized pieces
5 lbs sausage sliced
5 lbs frozen vegetables (onion
bell pepper
celery blend recommended)
4 (8 oz) cans tomato sauce
1 small can tomato paste
48 oz V8 juice (use as needed)
2 cans chicken broth
Minced garlic (to taste)
Cajun seasoning (such as Tony Chachere’s) to taste
Salt and black pepper to taste
Alligator Sauce Piquante
Alligator & Sausage Sauce Piquante
Tab Lobell
A classic Louisiana sauce piquante featuring tender alligator and smoky sausage simmered in a rich, tomato-based sauce. Bold, hearty, and full of Cajun flavor, this dish is perfect for feeding a crowd and showcasing the versatility of alligator meat.
Servings :
20-25 Servings
Calories:
Prep Time
30 min
Cooking Time
2 hours
Rest Time
0 min
Total Time
2 hour 30 min
Comments