Alligator Sauce Piquant Recipe


It’s official: Catholics can eat alligator during lent! The Archbishop of New Orleans has declared that alligator is “in the fish family” and “is considered seafood.”


  • 1 C. Oil
  • 3 C.  Chicken Stock or flavored water
  • 1 C. Flour
  • 1 Tbsp. Chopped garlic
  • 4 C. chopped onions
  • 4 tsp. Big Kevin’s Seasoning blend
  • 2 C. chopped celery
  • 2 lbs. Alligator meat cubed
  • 1 C. chopped green pepper
  • 1  14-16 oz Cans Tomato sauce
  • 2     Bay leaves
  • 2 tbs. Butter
  • Cooked Rice


Add flour to hot oil to make a dark, chocolate colored roux, stirring constantly.  Add half of the seasoning blend to roux, along with onions, celery, green pepper, and garlic.

Season the gator meat with the remaining seasoning blend.  In another pot, sauté the gator meat in butter on a high heat for 3 minutes.  Add in Stock and cook until hot.  Stir in the roux with the vegetables until completely blended.  Add in bay leaves, tomato sauce and simmer for 20 minutes on low heat.

If desired, add in more seasoning blend, chopped green onions, and parsley 5 minutes before serving. Serve of Cooked Rice


Makes 8 Servings



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