Alligator Sauce Piquant

3 pounds tenderized alligator (can substitute with chicken thighs)

1 pound alligator sausage

2 medium onions, diced

1 bell pepper, diced

1 large celery stalk, diced

1 cup flour for roux

1 cup oil for roux

1 14 ounce can chopped tomatoes (optional)

4 tablespoon tomato paste

2 tablespoons Bayou Crown Cajun House Seasoning for sauce

3 quarts chicken stock

1 cup green onion, chopped

1 cup fresh parsley, chopped

Season alligator (or chicken) with additional Bayou Crown Seasoning.  Set aside.

Chop trinity (onions, bell pepper, celery). Set aside.

Make roux in a heavy bottom pot using 1 cup oil to 1 cup flour. Heat oil over medium heat and slowly stir in flour. Use whisk or roux spoon to stir constantly over medium heat or medium high, if comfortable and cook roux to a milk chocolate color.  (Do not walk away from the stove or stop stirring because the roux will burn. If you see black specks start over.)   

Immediately lower heat and stir in trinity to stop roux from overcooking.

Add tomato paste, chopped tomatoes, and 2 tablespoons of Bayou Crown. Mix well.

Slowly add 2 quarts of the stock while continuously stirring until well blended. 

Bring to a gentle boil, cook for 20 minutes. 

Carefully add alligator (seasoned w/ Bayou Crown).

Bring back to a gentle boil and cook for 45 minutes or until tender.

Turn off heat and skim off oil.

Return to a boil. Use remaining stock as need to adjust thickness and adjust seasoning to taste.

Add green onion and parsley. Simmer for 15 minutes. 

Serve over rice with sides of choice.

Garnish with green onions. 

Serves 6 to 8.

Kitchen Notes:

• You could use smoked sausage in place of alligator sausage.

• I prefer my roux darker than milk chocolate just be carful not to burn. You can also slowly lower the heat as you get closer to your desired color to start cooling your roux.