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Alligator Sauce Piquante Over Creamy Stone Ground Grits

  • Yield: 4 servings


  • 4 cups whole milk
  • 4 tablespoons butter
  • Salt
  • 1 cup stone ground white grits
  • 3 tablespoons olive oil
  • 1 pound alligator meat, cut into 2-inch strips
  • Creole seasoning
  • 1 cup flour
  • 1/4 cup chopped onions
  • 1/4 cup chopped green onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell peppers
  • 2 tablespoons minced seeded jalapeno peppers
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh oregano
  • 2 bay leaves
  • 2 1/2 cups peeled, seeded and chopped tomatoes
  • 3 cups chicken stock
  • Cayenne
  • 1/2 cup heavy cream
  • Freshly ground white pepper
  • 2 tablespoons chopped green onions, green part only


  • In a saucepan, over high heat, bring the milk and 2 tablespoons of the butter to a boil. Season with salt. Stir in the grits, reduce the heat to medium low. Cook, stirring occasionally until the grits are tender, about 1 1/2 hours.
  • In a saucepan, heat the olive oil. Season the alligator meat and flour with Creole seasoning. Toss the meat in the seasoned flour, coating completely. When the oil is hot, brown the alligator meat on all sides. Remove and set aside. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic. Sauté for 2 minutes. Add the herbs and bay leaves and continue sautéing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Add the alligator. Simmer the sauce for about 30 minutes or until the alligator meat is tender. Stir in the remaining 2 tablespoons of butter. Stir the heavy cream into the grits. Season with salt and white pepper.
  • To serve, spoon the grits in the center of each serving bowl. Spoon the alligator mixture over the grits. Garnish with green onions.