Alligator Sauce Piquant
Courtesy of Chef Tory McPhail, Commander’s Palace
Commanderspalace.com

Prep Time: 2 1/2 hours
Yields: 6 servings

3 pounds Louisiana alligator, cut into 1-inch cubes
1 1/2 cups vegetable oil
1 1/2 cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup minced garlic (or to taste)
1 jalapeno, de-seeded and chopped
10 ounces tomatoes (concassé or canned)
3 quarts chicken stock
salt and cracked black pepper to taste
Louisiana style hot sauce to taste
1/4 cup chopped parsley
1/2 cup sliced green onions

In a heavy-bottomed pot, heat vegetable oil over medium-high heat.  Whisk in flour, stirring constantly until a dark brown roux is achieved.  Add alligator and sauté 10 minutes or until well browned.  Stir in onions, celery, bell peppers, minced garlic and jalapeno and sauté 3–5 minutes or until vegetables are wilted.  Stir in tomatoes and stock.  Blend well then season to taste with salt, pepper and hot sauce.  Bring mixture to a rolling boil then reduce heat to medium.  Simmer 2 hours or until meat is tender, adding water to retain volume if necessary.  Add parsley and green onions and adjust seasonings to taste using salt and pepper.  Serve hot over steamed white rice.

5 lbs Louisiana speckled trout fillets
1 large bottle of Italian dressing
3 oz. Lea & Perrins Worcestershire Sauce
1 tbsp garlic powder.
1 tbsp Cajun Seasoning
2 tbsp lemon pepper
1 10 oz package of Louisiana Fish Fry
10 oz of yellow corn meal

Marinate fish overnight in dressing, worcestershire, garlic powder and 1 tbsp lemon pepper.

Bread fish with 50% seasoned “Louisiana Fish Fry”  and 50% yellow corn meal, add cajun seasoning and lemon pepper to the mix

Fry in hot grease 375 degrees.

Add a few dashes of Tabasco Hot Sauce to taste.

36 (10-count), head on Louisiana shrimp
3 bottles Abita Beer (Abita Amber, Abita Light or a seasonal brew will work best)
1 quart water
2 carrots, sliced
1 red bell pepper, siced
6 (3-inch)ears of corn, sliced
6 new potatoes, halved
1 lemon, sliced
1 tbsp diced garlic
1 onion, quartered
2 bay leaves
1 tbsp green peppercorns
1 tbsp red peppercorns
1 tbsp white peppercorns
Salt and cracked black pepper to taste
Dash of hot sauce

In a large roasting pan, place all vegetables. Pour beer in slowly as it will tend to foam and may run over the top of the pan.  Add all remaining ingredients except for the shrimp. Place pan on top of stove, cover and bring mixture to a rolling boil. Reduce heat to simmer and allow vegetables to steam fifteen to twenty minutes. Add shrimp and cook for five minutes. Remove from heat and steep in beer marinade an additional ten minutes. Do not remove cover. If potatoes and corn are not quite done, remove shrimp and boil vegetables in the mixture until tender.

1/2 dozen Louisiana oysters, raw and on the half shell
1 Tbsp. butter garlic sauce (see recipe below)
Parmesan cheese and Romano cheese
Garlic Sauce
10 ounces melted margarine or butter
1 Tbsp. black pepper, white pepper, granulated garlic
3 Tbsp. minced garlic

Heat an outside grill and place oysters on half shell on grill. Put 1 Tbsp. butter garlic sauce (see recipe below) and sprinkle Parmesan cheese and Romano cheese on each oyster,  allow to sauté in shell till oysters curl. Serve hot. And of course, you can add additional flavor to any Louisiana seafood recipe with a Louisiana style hot sauce.

Caution: We recommend cooking on an outside grill because of intense heat and smoke.