Alligator Sauce Piquante

Ingredients

For the Alligator Sauce Piquante

• 10 alligator legs
• 1 lb smoked sausage, sliced
• 2 - 8 oz cans tomato sauce
• 1 cup of flour
• 2 cups coconut oil, regular (NOT extra virgin)
• 2 medium yellow onions, diced
• 1 green bell pepper, diced
• 1 lb peeled Louisiana Gulf shrimp 31-40 count (or best available)
• 2-3 tbsp dry roux
• ¼ cup yellow mustard
• 3 cloves garlic, minced
• 1 can diced tomatoes with green chiles
• 1 bundle green onions, chopped
• 5 cups Louisiana medium grain rice
• 1 can Captain Coby’s Cajun Seasoning
• 1 large loaf fresh French bread, soft or baguette
• Garlic butter spread, prepared
• 1 cup sugar

For the Grits

• 16 oz box quick 5 minute grits
• 1 pint heavy whipping cream
• 3-12 oz cans of chicken broth
• 3 sticks of butter
• 4 tablespoons of salt

Instructions

1. 1
   In a large bowl, apply generous amounts mustard and Captain Coby’s Cajun Seasoning to the alligator legs and mix well.
2. 2
   Melt coconut oil in a large cast iron pot.
3. 3
   Toss the alligator legs in a small amount of flour, then add to pot. Cook until lightly browned.
4. 4
   Add sausage, onions, and peppers. Cook until browned and all brown bits are lifted from the pot.
5. 5
   Add in tomato sauce, tomato paste, and dry roux and let cook for 30 minutes.
6. 6
   Stir in shrimp and let cook for 15 minutes until all different flavors come together to make an absolutely phenomenal Cajun delight.

Corn Grits

7. 1
   Add heavy whipping cream, chicken broth, and 1 stick of butter to a pot and bring to a boil.
8. 2
   After liquid comes to a rolling boil, pour in grits. Stir constantly for 5 minutes, until grits become firm and almost cooked. Finish with a stick of butter.
9. 3
   Serve with Alligator Sauce Piquante.