Alligator Sauce Piquante Over Creamy Stone Ground Grits

Recipe Ingredients

4 cups	948ml	Whole milk
4 tablespoons	60ml	Butter
		Salt - to taste
1 cup	237ml	Stone-ground white grits
3 tablespoons	45ml	Olive oil
1 lb	454g / 16oz	Alligator meat - cut 2" strips
		Creole seasoning - see * Note
1 cup	62g / 2.2oz	Flour
1/4 cup	15g / 0.5oz	Chopped onions
1/4 cup	15g / 0.5oz	Chopped green onions
1/4 cup	27g / 1oz	Chopped celery
1/4 cup	36g / 1.3oz	Chopped green bell peppers
2 tablespoons	30ml	Minced seeded jalapeño peppers
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Chopped fresh basil
2 teaspoons	10ml	Chopped fresh thyme
2 teaspoons	10ml	Chopped fresh oregano
2		Bay leaves
2 1/2 cups	156g / 5.5oz	Chopped peeled, seeded tomatoes
3 cups	711ml	Chicken stock
		Cayenne - to taste
1/2 cup	118ml	Heavy cream
		Freshly-ground white pepper - to taste
2 tablespoons	30ml	Chopped 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.

Hints

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

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

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