This traditional creole meal of Alligator Piquante is full of flavor that reminisces the swamps of Louisiana.
Not feeling alligator (or can't find it), replace with chicken thighs to preserve the texture of this tasty meal. The al dente Dagostino Alligator Shaped pasta captures the sauce perfectly and we can't think of a better way to make it more cajun!
40 minutes | Serves 8
- What Is Sauce Piquante?
- Ingredients for Alligator Sauce Piquante
- Directions for Alligator Sauce Piquante
- About Dagostino Pasta
What Is Sauce Piquante?
Alligator Sauce Piquante. A hearty rustic meal that's a staple in creole cuisine. Celebrated for its blend of French, Spanish and Italian cooking techniques, this dish is known for its sharp burst of flavor.
The longer you cook it, the more concentrated the flavors get, and the more tender the meat becomes.
Ingredients for Alligator Sauce Piquante
3 lbs alligator (cubed) or chicken thigh (boneless, skinless)
1 ½ cups vegetable oil
1 ½ cups flour
2 cups onions (diced)
1 ½ cups celery (diced)
1 cup bell peppers (diced)
¼ cup garlic (minced)
2 cans Rotel tomatoes
½ cup dry white wine
3 quarts beef stock
1 tbsp worcestershire
¼ cup parsley (chopped)
½ cup green onions (sliced)
2 bay leaves
1 lb Dagostino's Alligator Pasta
Directions for Alligator Sauce Piquante
Bring a large pot of water to a boil. When the water is boiling, salt well — like the sea.
In another pot, heat vegetable oil over medium high. Stir in the flour continuously until you have made a dark brown roux.
Add alligator meat and sauté for 10 minutes. (Or substitute with boneless chicken)
Stir in the onions, celery, bell peppers, and garlic while sautéing continuously for 4 minutes.
Stir in the tomatoes, wine, and beef stock. Stir well and season to your liking with hot sauce. Bring to a boil and lower it to a medium.
Simmer for 2 hours adding water as you see fit. Add parsley, green onions and season to taste.
Serve over pasta.
Buon Appetito! Enjoy your homemade Alligator Sauce Piquante with Dagostino Alligator Shaped Pasta
About Dagostino Handmade Pasta
From Lemons to Premium Pasta...
Our founders, the Fresina Family, were some of the original lemon farmers in Sicily during the early 19th century. During that time, Sicilians created settlements in New Orleans as citrus traders and brought pasta with them on their voyage. The Fresina Family felt right at home in Louisiana which led to The Fresina Macaroni Manufacturing Company being born in 1926. This began the foundation of 3 generations of hard-work and implementing traditional Italian methods to create handmade pasta that is now Dagostino Pasta.
We continue to stick to our Italian roots by producing our pasta the old-fashioned way right here in New Orleans. Our centuries-old delicate method consists of small quantities of pure semolina pasta cut through bronze, carefully looped over wooden rods, straightened and the air-dried in wooden cellars. We are dedicated to preserving our family traditions and Italian customs for many more generations to come.
Every pure artisan pasta deserves to be paired with a delicious sauce. Dagostino has some of the most authentic sauces available outside of Italy. Our fresh herb and spice blend is unique, preservative free, and all handmade in small batches. We pride ourselves for our ingredients being all-natural and preservative free, providing you with premium artisan pasta and tasty sauces to enjoy.
You will experience our time-honored family treasure in every meal.