SmokinAl
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Been looking for a good gator recipe, and the other Al (AlBlancher) sent me his Gator Piquant Sauce recipe.
We changed it somewhat & this is what we came up with. I think we may make this at the South Florida gathering. It is fantastic.
Smoked Alligator & Sausage Piquant
1 lb tail meat cut into ½ inch cubes
1 lb smoked andoulli sausage
1 c canola oil
1 c flour
2 c diced onion
2 c diced celery
1 ½ c diced bell pepper
½ c minced garlic
2 10oz cans Ro’tel tomatoes w/green chili’s
4 cans chicken broth (about 2 quarts)
1 tsp salt
1 tsp pepper
1 tbs La hot sauce
Make dark brown roux with the oil and flour
Add the gator and sauté 5 to10 minutes
In a large cast iron pot put a little oil in the bottom & sauté the onions, celery, bell pepper and garlic 3 to 5 min until veggies are wilted, being careful not to burn the garlic.
Add the gator & roux, stirring in with veggies.
Add tomatoes and chicken broth, stir well and add salt, pepper and hot sauce.
Bring to rolling boil then put on grill over a 300 degree charcoal fire, or in a 300 degree smoker .
On the grill or in the smoker, it should just barely be bubbling, like in a crock pot.
Throw some hickory chunks on the charcoal to give it a smoke flavor.
Do not put a cover on the pot, but do close the grill.
Stir occasionally & after 1 ½ hours, add the sausage.
Cook another ½ to ¾ hour, or until sausage is hot & gator is tender.
Serve over rice.
I wasn't going to take any photo's, but it looked so good I did manage to get a couple after it was on the grill.
It's been on about 1 hour here. It must smell good cause here come some visitors.
They are sandhill cranes & they come up in the yard Here's the piquant all done.
all the time. They are not afraid of people at all.
They eat the bird seed that falls out of the feeders.
Made some rice to put it on. Here it is ready to eat.
I realize that most of you don't have easy access to gator meat, but the recipe could be used for any kind of meat. Gator tail is very lean & it's much like skinless chicken breast in the amount of fat in it.
Thanks for looking. Hope you enjoyed it, and hope some of you try this recipe out. You won't be disappionted!
We changed it somewhat & this is what we came up with. I think we may make this at the South Florida gathering. It is fantastic.
Smoked Alligator & Sausage Piquant
1 lb tail meat cut into ½ inch cubes
1 lb smoked andoulli sausage
1 c canola oil
1 c flour
2 c diced onion
2 c diced celery
1 ½ c diced bell pepper
½ c minced garlic
2 10oz cans Ro’tel tomatoes w/green chili’s
4 cans chicken broth (about 2 quarts)
1 tsp salt
1 tsp pepper
1 tbs La hot sauce
Make dark brown roux with the oil and flour
Add the gator and sauté 5 to10 minutes
In a large cast iron pot put a little oil in the bottom & sauté the onions, celery, bell pepper and garlic 3 to 5 min until veggies are wilted, being careful not to burn the garlic.
Add the gator & roux, stirring in with veggies.
Add tomatoes and chicken broth, stir well and add salt, pepper and hot sauce.
Bring to rolling boil then put on grill over a 300 degree charcoal fire, or in a 300 degree smoker .
On the grill or in the smoker, it should just barely be bubbling, like in a crock pot.
Throw some hickory chunks on the charcoal to give it a smoke flavor.
Do not put a cover on the pot, but do close the grill.
Stir occasionally & after 1 ½ hours, add the sausage.
Cook another ½ to ¾ hour, or until sausage is hot & gator is tender.
Serve over rice.
I wasn't going to take any photo's, but it looked so good I did manage to get a couple after it was on the grill.
It's been on about 1 hour here. It must smell good cause here come some visitors.
They are sandhill cranes & they come up in the yard Here's the piquant all done.
all the time. They are not afraid of people at all.
They eat the bird seed that falls out of the feeders.
Made some rice to put it on. Here it is ready to eat.
I realize that most of you don't have easy access to gator meat, but the recipe could be used for any kind of meat. Gator tail is very lean & it's much like skinless chicken breast in the amount of fat in it.
Thanks for looking. Hope you enjoyed it, and hope some of you try this recipe out. You won't be disappionted!
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