Alligator Sauce Piquant
While the Top Chef folks whipped up their alligator dishes in the Commander’s Palace kitchen, Commander’s own Chef Tory McPhail whipped up his own version. And now we share it with you!!
Prep Time: 2 1/2 hours
Yeilds: 6 servings
3 pounds alligator, cut into 1-inch cubes
1 1/2 cups vegetable oil
1 1/2 cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup minced garlic (or to taste)
1 jalapeno, de-seeded and chopped
10 ounces tomatoes (concasse or canned)
3 quarts chicken stock
salt and cracked black pepper to taste
Louisiana Hot Sauce to taste
1/4 cup chopped parsley
1/2 cup sliced green onions
In a heavy-bottomed pot, heat vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a dork brown roux is achieved. Add alligator and sauté 10 minutes or until well browned. Stir in onions, celery, bell peppers, minced garlic and jalapeno and sauté 3–5 minutes or until vegetables are wilted. Stir in tomatoes and stock. Blend well then season to taste with salt, pepper and hot sauce. Bring mixture to a rolling boil then reduce heat to medium. Simmer 2 hours or until meat is tender, adding water to retain volume if necessary. Add parsley and green onions and adjust seasonings to taste using salt and pepper. Serve hot over steamed white rice.
- Chef Tory McPhail
