Louisiana is a state with one of the largest alligator populations in the country. Researchers at the LSU AgCenter recently conducted a study, funded by LDWF, that found alligator farming contributed $230 million to Louisiana’s economy in 2019.
Alligators are important to Louisiana’s economy and the versatile meat can be used in many dishes! Here is an alligator sauce piquante recipe found on the Louisiana Seafood Promotion and Marketing Board website. Geaux Tigers!
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1 Tbsp. minced garlic
2 Tbsp. tomato paste
1 large ripe tomato, peeled, seeded and chopped
1 1/2 tsp. minced jalapeño
1 bay leaf
1/4 tsp. ground thyme
1/2 tsp. hot sauce
4 cups beef or chicken broth, plus additional as needed
2 lbs. cleaned Louisiana alligator meat, cut into 1-inch pieces
Ground black pepper
1/2 cup sliced green onion
1/4 cup chopped fresh parsley
6 cups hot cooked rice
In a large Dutch oven, heat oil over medium heat. Whisk in flour, stirring constantly until a dark-brown roux forms, about 12 to 14 minutes.
Add onion, celery, bell pepper, and garlic; cook until tender, 4 to 5 minutes. Add tomato paste, tomato, jalapeño, bay leaf, thyme and hot sauce. Slowly add broth, stirring constantly, and bring to a simmer. Reduce heat to medium-low and cook, stirring frequently, for 30 minutes.
Gently stir in alligator, increase heat to medium and cook, stirring often, for 30 to 45 minutes or until meat is tender.
Season to taste with salt and peppers.
Additional broth may be added if sauce becomes too thick.
Remove and discard bay leaf.
Add green onion and parsley, and serve over rice.
Source: LSU AgCenter