Alligator and Tasso Sauce Piquante
Time to spice things up. Let's take some alligator and tasso and prepare it Cajun Style!
2/3 cup plus 2 teaspoons canola oil, divided
1 pound tasso, cut into 3/4-inch pieces
1 cup all-purpose flour
1 cup diced yellow onion
1 cup dice poblano pepper
1/2 cup diced celery
28-ounce can diced tomatoes
4-ounce can chopped green chilies
3 tablespoons tomato paste
3 cloves garlic, minced
1 teaspoon kosher salt, divided
1/2 teaspoon ground black pepper, divided
1 to 1 1/2 cups seafood stock
2 pounds cleaned alligator meat, cut into 1-inch pieces
Hot cooked rice, to serve
Garnish: chopped fresh parsley
In a large Dutch over, heat 2 teaspoons oil over medium-high heat. Add tasso; cook, stirring occasionally, until browned, about 5 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pan.
Add remaining 2/3 cup of oil to drippings, and heat over medium heat. Whisk in flour, and cook, whisking constantly, until a light brown roux forms, 5 to 6 minutes.
Carefully add onion, poblano and celery to roux. Cook, stirring occasionally, for 3 minutes. Add tomatoes, green chilies, tomato paste, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and cook, stirring frequently, for 1 minute. Slowly stir in 1 cup of stock, and bring to a low boil. Reduce heat to medium-low, and cook, stirring frequently, for 20 minutes.
Sprinkle remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper on alligator.
Gently stir alligator and tasso meat into sauce; and bring to a low boil. Cook, stirring frequently, until alligator is tender, 45 minutes to 1 hour. Taste and adjust seasonings, if necessary. Add up to 1/2 cup stock if sauce becomes too thick. Serve over hot rice. Garnish with parsley, if desired.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
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