Crawfish and Alligator Sauce Picaunte
Crawfish and Alligator Sauce Picaunte

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, crawfish and alligator sauce picaunte. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Crawfish and Alligator Sauce Picaunte is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Crawfish and Alligator Sauce Picaunte is something which I have loved my entire life.

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To get started with this recipe, we must first prepare a few ingredients. You can cook crawfish and alligator sauce picaunte using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Crawfish and Alligator Sauce Picaunte:
  1. Prepare 1.5 cups flour
  2. Prepare .75 cups cooking oil
  3. Prepare 1 diced onion
  4. Get 1/2 cup chopped green onions
  5. Take 1 alligator fillet - cubed
  6. Take 1 pkg crawfish tails
  7. Make ready chicken stock (added to thin out)
  8. Take 2 cans diced tomatoes
  9. Prepare 1 can crushed tomatoes
  10. Make ready ground black peppercorns (to taste)
  11. Take garlic salt (to taste)
  12. Take Cajun seasoning (to taste)

They serve it with sides of Fried Oysters, and Crawfish tails on a. 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. Angel Hair Pasta with Cream Shrimp Sauce.

Steps to make Crawfish and Alligator Sauce Picaunte:
  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.

Season to taste with salt and peppers. Additional broth may be added if sauce becomes too thick. In this spicy sauce, it is recommended that you use alligator tail meat due to its texture and light to white color. Habanero Hell Fire Hot Sauce by the BBQ Pit Boys. Mediterranean Alligator with a Tomato and Caper Sauce, recipe follows.

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