Beazell's Cook Book

Alligator Sauce Piquant

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Alligator Sauce Piquant  




2 pounds alligator meat, (turtle, duck, squirrel, rabbit or chicken can be used instead)

Beazell's Cajun Seasoning

2-3 tablespoons olive oil

1 pound Andouille sausage, diced (smoked sausage can be substituted)

1 (10-ounce) can tomato sauce

2 tablespoons margarine

1/3 cup dark roux

1 tablespoon Better Than Bouillon chicken base (powder or granules)

1 cup onion, chopped

1/2 cup bell pepper, chopped

1/2 cup celery, diced

1/2 teaspoon sugar

1 tablespoon garlic, minced

3 cups water

Cornstarch & water mixture (about 1 tablespoon of cornstarch & about 2 ounces of water)
White rice, cooked



Rub both sides of alligator meat with Beazell's Cajun Seasoning and cut into 1" cubes. If possible, allow to marinate overnight. Brown the alligator meat in olive oil over high heat and remove from pot. Sauté Andouille in same oil for 5 minutes and remove from pot. Pour the tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown—not burned but real dark. As this is getting dark and while continually stirring, a thick ball of paste forms. Add margarine, roux, chicken base, onions, bell pepper, celery, sugar and garlic. Sauté until onions are clear, about 5 minutes. Put your browned alligator and Andouille back into the pot. Add the 3 cups of water and bring to a boil. Reduce heat to low – medium, partially cover and cook for about 1 hour. Add water and stir as needed during this hour. Once the alligator is good and tender, you can season to taste with Beazell's Cajun Seasoning.

If your gravy needs thickening up: in a small cup, add cornstarch and water and mix well to dissolve the starch. Pour into your pot and cook for another 10 minutes. When desired thickness is achieved, turn off of heat and serve over cooked rice.


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