Cooking Index - Cooking Recipes & IdeasAlligator Sauce Piquante Over Creamy Stone Ground Grits Recipe - Cooking Index

Alligator Sauce Piquante Over Creamy Stone Ground Grits

Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 cups 948mlWhole milk
4 tablespoons 60mlButter
  Salt - to taste
1 cup 237mlStone-ground white grits
3 tablespoons 45mlOlive oil
1 lb 454g / 16ozAlligator meat - cut 2" strips
  Creole seasoning - see * Note
1 cup 62g / 2.2ozFlour
1/4 cup 15g / 0.5ozChopped onions
1/4 cup 15g / 0.5ozChopped green onions
1/4 cup 27g / 1ozChopped celery
1/4 cup 36g / 1.3ozChopped green bell peppers
2 tablespoons 30mlMinced seeded jalapeņo peppers
1 tablespoon 15mlMinced garlic
2 tablespoons 30mlChopped fresh basil
2 teaspoons 10mlChopped fresh thyme
2 teaspoons 10mlChopped fresh oregano
2   Bay leaves
2 1/2 cups 156g / 5.5ozChopped peeled, seeded tomatoes
3 cups 711mlChicken stock
  Cayenne - to taste
1/2 cup 118mlHeavy cream
  Freshly-ground white pepper - to taste
2 tablespoons 30mlChopped green onions, green part only

Recipe Instructions

In a saucepan, over high heat, bring the milk and 2 tablespoons of the butter to a boil. Season with salt. Stir in the grits, reduce the heat to medium-low. Cook, stirring occasionally until the grits are tender, about 1 1/2 hours.

In a saucepan, heat the olive oil. Season the alligator meat and flour with Creole seasoning. Toss the meat in the seasoned flour, coating completely. When the oil is hot, brown the alligator meat on all sides. Remove and set aside.

Add the onions, green onions, celery, bell peppers, jalapeños, and garlic. Saute for 2 minutes. Add the herbs and bay leaves and continue sauteing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Add the alligator. Simmer the sauce for about 30 minutes or until the alligator meat is tender. Stir in the remaining 2 tablespoons of butter.

Stir the heavy cream into the grits. Season with salt and white pepper. To serve, spoon the grits in the center of each serving bowl. Spoon the alligator mixture over the grits. Garnish with green onions.


See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

"EMERIL LIVE with Emeril Lagasse - (Show # EM-1D34) - from the TV FOOD - NETWORK"


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.