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Crawfish and Alligator Sauce Picaunte
Crawfish and Alligator Sauce Picaunte

Before you jump to Crawfish and Alligator Sauce Picaunte recipe, you may want to read this short interesting healthy tips about Goodies that offer You Power.

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We hope you got benefit from reading it, now let’s go back to crawfish and alligator sauce picaunte recipe. You can have crawfish and alligator sauce picaunte using 12 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Crawfish and Alligator Sauce Picaunte:
  1. Provide flour
  2. Take cooking oil
  3. Use diced onion
  4. Get chopped green onions
  5. Get alligator fillet - cubed
  6. Get crawfish tails
  7. You need chicken stock (added to thin out)
  8. Get diced tomatoes
  9. Take crushed tomatoes
  10. Get ground black peppercorns (to taste)
  11. You need garlic salt (to taste)
  12. You need Cajun seasoning (to taste)
Steps to make Crawfish and Alligator Sauce Picaunte:
  1. In a large iron skillet (or something comparable), combine your flour and oil art medium high heat to make a roux. The portion size that I have in the ingredients may be more than enough, because you will likely not use all of it and it's just used for thickening purposes. You may also use pre made roux from a jar.
  2. Once the roux is completed, remove from skillet and put aside. Re-oil skillet and heat to medium. Add cubed alligator and onions. Saute until onions have wilted and gator meat has turned white and tender. Do not overcook your gator.
  3. Add your canned tomatoes to the skillet and stir slowly. Then add crawfish.
  4. Add chicken stock - enough to make the mixture almost soup like. Stir roux to loosen and add to skillet to thicken. Add according to how thick you want your success picaunte to be one completed. Continue heating at medium.
  5. Add garlic salt, Cajun seasoning and black pepper to taste. Remove from heat after approximately 15-20 min, gently stirring constantly to ensure that it does not stick to bottom of skillet.
  6. Add parsley flakes to garnish and serve with rice.

Cooking jalapeños takes the heat out of them. Admirers term crawfish with "pet" names: crayfish, crawdads, mudbugs and mini-lobsters to name a few. Try crawfish cornbread by mixing Louisiana Crawfish tail meat with diced bell peppers and celery. Add your picante preference with either healthy or moderate portions of paprika and tabasco. Crawfish, Shrimp & Crab Boil made with New-Orleans-inspired spices like red pepper and paprika.

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