Recipe: Appetizing Crawfish and Alligator Sauce Picaunte

Crawfish and Alligator Sauce Picaunte. Re-oil skillet and heat to medium. Saute until onions have wilted and gator meat has turned white and tender. In a large Dutch oven, heat oil over medium heat.

Add tomato paste and mix well. Slice alligator into bite-size pieces and add to the pot. Stir in the onions, bell peppers, celery, salt, crushed red pepper flakes, cayenne, and bay leaves. You can cook Crawfish and Alligator Sauce Picaunte using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Crawfish and Alligator Sauce Picaunte

1. It's 1.5 cups of flour.
2. Prepare .75 cups of cooking oil.
3. Prepare 1 of diced onion.
4. It's 1/2 cup of chopped green onions.
5. It's 1 of alligator fillet - cubed.
6. You need 1 pkg of crawfish tails.
7. You need of chicken stock (added to thin out).
8. It's 2 cans of diced tomatoes.
9. Prepare 1 can of crushed tomatoes.
10. You need of ground black peppercorns (to taste).
11. You need of garlic salt (to taste).
12. You need of Cajun seasoning (to taste).

In a large Dutch oven, heat oil over medium heat. Heat the oil with the onions and green onions, celery, bell peppers, jalapenos, and garlic in a medium saucepan over high heat. Directions In a medium saucepan, sauté the onion, bell pepper and celery in the margarine until tender. Add the roux and mix well.

Crawfish and Alligator Sauce Picaunte step by step

1. In a large iron skillet (or something comparable), combine your flour and oil art medium high heat to make a roux. The portion size that I have in the ingredients may be more than enough, because you will likely not use all of it and it's just used for thickening purposes. You may also use pre made roux from a jar..
2. Once the roux is completed, remove from skillet and put aside. Re-oil skillet and heat to medium. Add cubed alligator and onions. Saute until onions have wilted and gator meat has turned white and tender. Do not overcook your gator..
3. Add your canned tomatoes to the skillet and stir slowly. Then add crawfish..
4. Add chicken stock - enough to make the mixture almost soup like. Stir roux to loosen and add to skillet to thicken. Add according to how thick you want your success picaunte to be one completed. Continue heating at medium..
5. Add garlic salt, Cajun seasoning and black pepper to taste. Remove from heat after approximately 15-20 min, gently stirring constantly to ensure that it does not stick to bottom of skillet..
6. Add parsley flakes to garnish and serve with rice..

I learned this recipe from family and local research and added my own flair to it. This same recipe can be used with shrimp or chicken. Heat some of the shortening in a large saucepot or Dutch oven; add alligator and brown. If using gator you can use vinegar or this marinate in garlic powder and Cajun seasoning in a covered dish. Add onions, Worcestershire sauce, soy sauce and lemon juice to meat and let marinate overnight in refrigerator.