Alligator Sauce Piquant
1 lb Louisiana alligator meat, cleaned
½ c vegetable oil
½ c all-purpose flour
1 c onion, small dice
½ c celery, small dice
½ c bell pepper, small dice
2 Tbsp garlic, minced
2 Tbsp tomato paste
1 c diced tomatoes
1 c tomato sauce
1 jalapeno, chopped
1 bay leaf
¼ tsp thyme
1 Tbsp hot sauce
Salt to taste
Black Pepper to taste
Cayenne Pepper to taste
1 qt chicken stock or water
½ c green onion, sliced
1 Tbsp parsley, chopped
6 c cooked rice
In a heavy-bottomed cast iron pot, heat the oil over medium heat. Whisk in the flour, stirring constantly until a dark brown roux is achieved.
Once the roux is dark enough add onion, celery, bell pepper, and garlic, and sauté for 4-5 minutes or until tender.
Next add the tomato paste, diced tomatoes, tomato sauce, jalapeno pepper, bay leaves, thyme, and hot sauce.
Slowly add the stock stirring constantly. Bring the sauce to a simmer and cook it for at least 30 minutes, in order to cook the flour taste out.
Gently stir in the alligator meat and continue to cook for an additional 30-45 minutes.
Season the piquant with salt and pepper. Additional stock may be added if the piquant becomes too thick.
Add the green onion and parsley, and then serve over steamed rice.
24g Fat (3.5g Saturated fat, 50mg Cholesterol.) 1,790mg Sodium. 75g Carbohydrates (3g Fiber, 8g Total sugar.) 30g Protein.
Lower Fat: Omit oil and make a skinny roux by baking flour for 60-90 minutes at 400 degrees until golden brown. Combine with cold water and simmer in a pot for 20 minutes until desired thickness and color. 470 Calories. 6g Fat (1g Saturated fat, 50mg Cholesterol.) 1,790mg Sodium. 75g Carbohydrates (3g Fiber, 8g Total sugar.) 30g Protein.
Lower Carbohydrate: Substitute ⅓ cup (~1oz) whey protein isolate for flour to make a low-carbohydrate Roux, cook until bubbly and desired color. Substitute cauliflower rice. 360 Calories. 23g Fat (3g Saturated fat, 50mg Cholesterol.) 1,790mg Sodium. 13g Carbohydrates (4g Fiber, 7g Total sugar.) 30g Protein. Note: the remaining carbohydrates in this dish are sourced from vegetables, therefore no further reductions are recommended.
Lower Sodium: Use salt-free canned tomato products, chicken broth, and a salt substitute to reduce sodium to 220mg.
Dairy-free: Recipe is dairy-free as is.
Gluten-free: Use gluten-free flour such as cassava or tapioca. 600 Calories. 23g Fat (3g Saturated fat, 45mg Cholesterol.) 1,770mg Sodium. 74g Carbohydrates (3g Fiber, 6g Total sugar.) 27g Protein.
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