How to Make Appetizing Crawfish and Alligator Sauce Picaunte

Crawfish and Alligator Sauce Picaunte. Alligator Sauce Piquant is a hearty, rustic dish, and Cajuns typically have access to alligator and frog legs. Alligator meat and big bullfrogs work great in a sauce piquant, because the longer you cook it When you're making sauce alligator sauce piquant, make sure that you trim the fat off the alligator. Alligators are one of Melissa Bachman's favorite game animals to go after and eat.

Alligator meat and big bullfrogs work great in a sauce piquant, because the longer you cook it, the more concentrated the flavors get, and the more tender the meat becomes. Admirers term crawfish with "pet" names: crayfish, crawdads, mudbugs and mini-lobsters to name a few. Try crawfish cornbread by mixing Louisiana Crawfish tail meat with diced bell peppers and celery. You can have Crawfish and Alligator Sauce Picaunte using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Crawfish and Alligator Sauce Picaunte

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

Add your picante preference with either healthy or moderate portions of paprika and tabasco. Angel Hair Pasta with Cream Shrimp Sauce. Alligator Sauce Piquante Over Creamy Stone Ground Grits is a great recipe. Alligator is a very mild white meat, tenderize the meat for an especially delicate texture.

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..

But I cooked it the first time recently in sauce picante for our "In Judy's Kitchen" video series. Soaking up picante, spices and broths, crawfish give a distinct addition to jambalayas and paellas. Admirers term crawfish with "pet" names: crayfish, crawdads, mudbugs and mini-lobsters to name a few. Season to taste with salt and peppers. Additional broth may be added if sauce becomes too thick.