Dinner · 60 min · cajun

Alligator Sauce Piquant

Weeknight-friendly Cajun cooking: Alligator Sauce Piquant comes together in 60 minutes with alligator meat, crushed tomatoes, and not much else. It is weeknight cooking that still hits your targets — 11 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Alligator meat
• 28 oz Crushed tomatoes
• 1 Yellow onion
• 1 Bell pepper
• 2 ribs Celery
• 5 cloves Garlic
• 3 tbsp Vegetable oil
• 3 tbsp Flour
• 2 tbsp Cajun seasoning
• 2 Bay leaves
• 1 tbsp Hot sauce
• 4 cups Cooked rice

Steps

1. Cut the alligator into 1-inch chunks, pat very dry, and season with half the Cajun seasoning. Brown in hot oil in batches 4 minutes; set aside.
2. Make a medium roux in the same pot: whisk in the flour and stir 12 minutes until peanut-butter colored. Add the onion, bell pepper, celery, and garlic; cook 8 minutes.
3. Stir in the tomatoes, remaining seasoning, bay leaves, and 3 cups of water. Simmer 15 minutes until slightly thickened.
4. Return the alligator to the pot and simmer 25 minutes until tender — it should eat like firm chicken, never chewy. Stir in the hot sauce.
5. Serve over rice. Tell the table what it is after the first bite, not before.

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