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Gator (“Tiger Bait”) Sauce Piquante
In Louisiana, food is spiritual. For example, no one will ever know how the LSU football team managed an
upset over the then-No.1 ranked Florida Gators in 1997. However, many of Kean, Miller’s Tiger faithful
attribute the win to a pre-game tailgate party featuring this Gator Sauce Piquante. In keeping with LSU’s
war chant, “Tiger Bait,” the gators were eaten up on, and off, the field that Saturday.
3 lbs. alligator tail meat
1/2 cup oil
1/2 cup flour
1 cup onions, chopped
1 cup celery, chopped
1/2 cup bell pepper, chopped
1/4 cup garlic, diced
2 whole bay leaves
1/2 tsp. basil
1/2 tsp. thyme
1 cup tomatoes, diced
1/2 cup tomato sauce
2 Tbsp. jalapeños, diced
6 cups chicken broth
1 cup green onions, sliced
1/2 cup parsley, chopped
salt and cracked black pepper to taste
Cut the alligator meat into pieces, render in a fry pan and set aside. If you don’t have alligator, do
not worry. It “tastes like chicken”. . . so use chicken. You can use either a 5 pound stew chicken
cut up or boneless chicken cut into pieces. With chicken, you can skip the rendering process and
add the chicken raw.
In a large stew pot, heat the oil over medium heat. Add the flour and stir with a wire whisk until
you have a medium brown roux. If you burn the roux (i.e. if any black specs appear), you have to
start over. Therefore, constant stirring and medium heat are mandated. Once you have the roux,
you are downhill. Add the onions, celery, bell pepper, garlic, bay leaves, basil and thyme. Sauté
until vegetables wilt. Add the tomatoes, tomato sauce and jalapeños and cook for 5 minutes. Stir
in the alligator. Add the broth, one cup at a time. Stir and incorporate each cup before adding
more. Bring to a rolling boil, reduce heat and allow to simmer for 45 minutes. Add the green
onions, parsley, salt and pepper and cook an additional 20 minutes. Serve
over rice.
by Jay Jalenak (Baton Rouge), a partner practicing in the litigation areas
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