This is a perfect dish to make at the beach! While we were visiting Ragin Cajun Meats in Buford, Georgia the other day (www.ragincajunmeats.com
), we purchased a couple of pounds of alligator tail. I am learning this fine art of Cajun cooking, leaning on the advise of my Cajun friend and cooking expert. My wife and I decided to try our hand at Alligator Sauce Piquant, and we were both impressed with our results. I am not sure it's the traditional Cajun way to fry the gator tail to go into the sauce piquant, but that is what we did and it was out of this world good!
Serving Size: 4 adults
Time: 1.5-2 hours
- Here's what you'll need:
- Piquante sauce
- ¼ cup olive oil
- 3/4 cup flour
- water, as needed
- ¾ cup green onions, chopped
- ¾ cup Vidalia or sweet onion, chopped
- 1/2 cup bell pepper, chopped
- 1/8 cup celery chopped, chopped
- 1-10oz. can of rotel, drained
- 2 teaspoons minced garlic
- ¼ cup Worcestershire sauce
- juice of 1 lemon
- salt to taste
- black pepper to taste
- hot sauce to taste (we used Texas Pete)
- ½ cup dry white wine
- 15 oz. can tomato sauce
- Fried Alligator Tail
- 1 to 2 pounds of fresh alligator tail
- 1 cup flour
- 2 eggs, beaten
- 1 tsp garlic powder
- 1 tbs Cajun seasoning (we used Tony Chachere's)
- Here we go:
- Make a dark roux with olive oil and flour. Using a whisk, add water to get desired thick consistency. Add onion, green onion, bell pepper, and celery; cover and cook until onions are clear, stirring occasionally.
- Add tomatoes and cook for 10 minutes. Add water, garlic, Worcestershire, lemon juice, salt, black pepper, hot sauce, wine and tomato sauce. Bring to a boil. Lower temp and simmer until liquid is reduced by half and thicker.
- Now, while you got that going on, cut up the gator tail into bite sized chunks. Place the alligator chunks in a bowl with the beaten eggs and mix around to fully cover the chunks in the egg. Mix up the flour, garlic powder and Cajun seasoning in a zip-loc bag or a grocery bag, taking care to completely mix the seasonings evenly within the flour. Place the alligator tail chunks in the bag and close the top, shake until each piece is completely covered in the flour mixture. You can fry them in a skillet with a little oil, but we used a deep fryer set at 350 degrees. Fry the pieces until they are light brown and floating in the oil. When your sauce is ready, simply serve over a bed of rice with a nice piece of garlic bread, and you'll have Cajun delicacy!