Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, crawfish and alligator sauce picaunte. 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. Tailgate Superstars hits the LSU campus to learn about this classic bayou dish.
Crawfish and Alligator Sauce Picaunte is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Crawfish and Alligator Sauce Picaunte is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook 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:
- Get 1.5 cups flour
- Prepare .75 cups cooking oil
- Get 1 diced onion
- Make ready 1/2 cup chopped green onions
- Make ready 1 alligator fillet - cubed
- Get 1 pkg crawfish tails
- Prepare chicken stock (added to thin out)
- Get 2 cans diced tomatoes
- Prepare 1 can crushed tomatoes
- Take ground black peppercorns (to taste)
- Make ready garlic salt (to taste)
- Get Cajun seasoning (to taste)
Alligator is common. "Oh, you can use anything you want," he said. "Turtle, frogs, crawfish, chicken, venison???" The alligator sauce piquante I had at Bayou Delight was unique in that the gator was diced small. Alligator Sauce Piquante: Perfect for the #LSU vs. Remoulade Sauce from Deep South Dish blog. A spicy olive oil and mayonnaise based southern condiment that's as good on fried seafood as it is as a salad dressing.
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.
Hot pepper sauce and a jalapeno pepper give this snappy sauce just the right amount of zip. It makes a great dip for tortilla chips or a tangy sauce for tacos and fajitas. "This is always a big hit at parties and office gathering," writes Barbara Sellers of Shreveport, Louisiana. Sauce piquante, or picante, can have any sort of meat in it, however. 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.
So that’s going to wrap this up for this special food crawfish and alligator sauce picaunte recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
