Recipe of Quick Crawfish and Alligator Sauce Picaunte

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, crawfish and alligator sauce picaunte. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Tailgate Superstars hits the LSU campus to learn about this classic bayou dish. Angel Hair Pasta with Cream Shrimp Sauce. Along with a whole roast hog, smoky beans, crisp slaw with sweet heat, and an authentic crawfish boil, Bahr was there to serve up a healthy side dish of Louisiana hospitality. Alligator Sausage & Crawfish Casserole Recipe - Food.com.

Crawfish and Alligator Sauce Picaunte is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Crawfish and Alligator Sauce Picaunte is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have crawfish and alligator sauce picaunte using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Crawfish and Alligator Sauce Picaunte:

1. Prepare 1.5 cups flour
2. Prepare .75 cups cooking oil
3. Prepare 1 diced onion
4. Get 1/2 cup chopped green onions
5. Make ready 1 alligator fillet - cubed
6. Make ready 1 pkg crawfish tails
7. Take chicken stock (added to thin out)
8. Make ready 2 cans diced tomatoes
9. Take 1 can crushed tomatoes
10. Take ground black peppercorns (to taste)
11. Prepare garlic salt (to taste)
12. Prepare Cajun seasoning (to taste)

Additional broth may be added if sauce becomes too thick. Alligators are one of Melissa Bachman's favorite game animals to go after and eat. Melissa explains how to make the most of your gator meat in this excellent Alligator Sauce Picante recipe. Alligator meat is a delicacy here in Louisiana.

Instructions to make Crawfish and Alligator Sauce Picaunte:

1. 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.
2. 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.
3. Add your canned tomatoes to the skillet and stir slowly. Then add crawfish.
4. 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.
5. 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.
6. Add parsley flakes to garnish and serve with rice.

Melissa explains how to make the most of your gator meat in this excellent Alligator Sauce Picante recipe. Alligator meat is a delicacy here in Louisiana. Years ago, alligator was plentiful but demand for alligator hide nearly drove them into extinction. Nutria (a relative of the beaver seen in the photo on the right) lacking their natural enemy, have grown in numbers and eat so much. Chop alligator meat into small strips; add a dollop of steak sauce, to coat.

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