Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, crawfish and alligator sauce picaunte. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Here at Louisiana Crawfish Company we know good food. Like most families we have recipes that have been passed down from generation to generation. Through the years we've received a number of great recipes from our customers as well.
Crawfish and Alligator Sauce Picaunte is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Crawfish and Alligator Sauce Picaunte is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have crawfish and alligator sauce picaunte using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Crawfish and Alligator Sauce Picaunte:
- Prepare 1.5 cups flour
- Make ready .75 cups cooking oil
- Get 1 diced onion
- Take 1/2 cup chopped green onions
- Take 1 alligator fillet - cubed
- Make ready 1 pkg crawfish tails
- Take chicken stock (added to thin out)
- Make ready 2 cans diced tomatoes
- Prepare 1 can crushed tomatoes
- Get ground black peppercorns (to taste)
- Make ready garlic salt (to taste)
- Make ready Cajun seasoning (to taste)
Melissa explains how to make the most of your gator meat in this excellent Alligator Sauce Picante recipe. Season to taste with salt and peppers. Additional broth may be added if sauce becomes too thick. Sauce piquante, or picante, can have any sort of meat in it, however.
Steps to make Crawfish and Alligator Sauce Picaunte:
- 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.
- 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.
- Add your canned tomatoes to the skillet and stir slowly. Then add crawfish.
- 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.
- 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.
- Add parsley flakes to garnish and serve with rice.
Piquante means "to prick" and that's what the spices and flavors in this do. Nutria Rat.. [Recipes - A Cajun Home Page] [Crawfish Etouffee - A Cajun Home Page] [Alligator Sauce Piquante - A Cajun. It's a toss up between squid, buffalo and alligator sauce picante'(eaten at tailgate party before LSU/Florida game). I went to this restaurant with friends and they actually had meats like alligator and venison and stuff like that. It sounds like a cliche but it tasted like dried chicken.
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