Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, crawfish and alligator sauce picaunte. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Crawfish and Alligator Sauce Picaunte is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Crawfish and Alligator Sauce Picaunte is something that I’ve loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Crawfish and Alligator Sauce Picaunte:

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

Add your picante preference with either healthy or moderate portions of paprika and tabasco. Season to taste with salt and peppers. Additional broth may be added if sauce becomes too thick. Alligator Sauce Piquant is a hearty, rustic dish, and Cajuns typically have access to alligator and frog legs.

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.

Alligator meat and big bullfrogs work great in a sauce piquant, because the longer you cook it When you're making sauce alligator sauce piquant, make sure that you trim the fat off the alligator. Looking for a different spin on a classic Etouffée? Mix alligator sausage with remaining ingredients. And this creamy, rich alfredo sauce just takes it over the top! Season crawfish with cajun spices and liquid crab boil.

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