Crawfish and Alligator Sauce Picaunte

Name: Crawfish and Alligator Sauce Picaunte
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 cups flour; .75 cups cooking oil; 1 diced onion; 1/2 cup chopped green onions; 1 alligator fillet - cubed; 1 pkg crawfish tails; chicken stock (added to thin out); 2 cans diced tomatoes; 1 can crushed tomatoes; ground black peppercorns (to taste); garlic salt (to taste); Cajun seasoning (to taste)

Just Boozer @JustBoozer

Baton Rouge, LA

This is about as Cajun as you can get. I learned this recipe from family and local research and added my own flair to it. This same recipe can be used with shrimp or chicken.

Just Boozer @JustBoozer

Baton Rouge, LA

This is about as Cajun as you can get. I learned this recipe from family and local research and added my own flair to it. This same recipe can be used with shrimp or chicken.

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Ingredients

45 min

8 servings

1.5 cupsflour
.75 cupscooking oil
1diced onion
1/2 cupchopped green onions
1alligator fillet - cubed
1 pkgcrawfish tails
chicken stock (added to thin out)
2 cansdiced tomatoes
1 cancrushed tomatoes
ground black peppercorns (to taste)
garlic salt (to taste)
Cajun seasoning (to taste)

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Steps

45 min

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.

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Cooksnaps

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Just Boozer @JustBoozer

on November 13, 2016 12:16

Baton Rouge, LA

Retired karate master. I now spend my time creating in the kitchen. A bit of Southern cuisine, a bit of international, and many of my own creations. Look for some humor in my recipes too!**NEW RECIPES COMING SOON!**