COVER RECIPE
Alligator Sauce Piquante
MAKES ABOUT 10 SERVINGS
(photo on page 21)
⅔ cup plus 2 teaspoons vegetable oil, divided1 pound andouille sausage, cut into ¾-inch pieces1 cup all-purpose flour2 small yellow onions, diced1 large green bell pepper, diced2 stalks celery, diced1 large jalapeño, seeded and diced1 (28-ounce) can diced tomatoes, drained3 tablespoons tomato paste4 cloves garlic, minced3 cups chicken or beef stock, divided2 dried bay leavesJuice of 3 lemons, dividedKosher salt, ground black pepper,cayenne pepper, Cajun seasoning, and hot sauce,to taste2 pounds fresh or frozen alligator meat, thawed if frozen, patted dry, and cut into 1-inch pieces1 cup sliced green onion (white parts)Hot cooked white rice, to serve10 hard-cooked eggs, peeled and halvedGarnish: chopped green onion (white parts only), and chopped parsley
1. In a large Dutch oven,…
