alligator sauce piquante cooking video

[schawee]

well i have it put together in 3parts.enjoy it cause i did and everyone at bud did too.   ...schawee   cooking alligator sauce piqunte   cooking alligator sauce piquante   cooking alligator sauce piquante

[VolunteerK9]

Chef Schawee!

Kept waiting for the 'Now a little bit o red wine' Justin Wilson style.

[REDBEE]

That was some mighty fine eating ,my first gater :-P

[Kathyp]

it was great!  wish i could find alligator here...  my first also.

[iddee]

Not my first, but easily the best I've had. Thanks, Bruce.

[ziffabeek]

I couldn't get over the fact I was not only eating alligator for the first time, but alligator killed by the chef!!  Wow!

It was yummy, schawee, thanks so much for sharing with us!

love,
ziffa

[AllenF]

Dude, you're killing me.  I already ate my after dinner snack and now I am really starving.    Looks great.

[hardwood]

We eat a lot of gator down this way but I gotta say this was as good as it comes...so tender! And Schawee, That roue needs to be on the cover of roue monthly magazine!

My tongue keeps leaving my mouth and wandering the neighborhood at night looking for more.

Scott

[bud1]

APPRECIATE IT BUDDIE; IT WAS THAT 6TH BAY LEAF THAT DID THE TRICK
take care and see you in a week or 2. we gona teach that other coon### a thing o 2 bout them slews

[JP]

I cooked according to Schawee's recipe and couldn't believe how many ingredients I had to buy. Filled up a basket folks! Dude cooks for twenty five people!

BTW, this recipe is good with chicken as well, just don't cook it nearly as long, likely half that time. Could also do it with fish such as redfish in even less time.

Some eat picante over rice, I like mine Schawee style over pasta. Of course I'm half Italian and smother the plate down with parmesan cheese, so much that you can't see the plate. Now that's eatin'!

Of course Schawee says you ruin it when you do that.  ;)

Oh, I like mine spicy and add crushed red pepper on top.

That some fine eatin' folks!


Sorry we couldn't bring this to you before Bud3s as Schawee mentioned I had a family reunion to go to in Magnolia, Ms.


...JP

[skflyfish]

Thanks Schawee!

I ended up drooling like one of my dogs after watching this.  :-D

One question, I normally make my roux from flour and butter, equal portions. Have you use a butter based roux before? Do you like the oil based roux better?

Thanks JP for the tip of using chicken. Sounds yummy. My GF is Italian a goods dang well. But she hates parmasean cheese. Go figure, eh.

Learned something else too. I thought Cajun and spicy were synonymous. Guess not.  :-D

Thx again.

Jay

[schawee]

thanks for the compliments on my aligator sauce piquante .like jp said you can make it with just about anything ,deer,RABBITS( sorry liz )chicken.beef ,pork . if it walks,swim or fly you can make a sauce piquante with it :-D.just remember that the sauce needs to cook for at least 3 1/2 to 4 hours.so if its something like chicken i would put it in the last 1 1/2 hours of the cooking time. jay ,i don't make butter rouxs,only rouxs with equal parts of oil and flour .if you let the roux sit for a short time the oil will come to the top and it can be taken out.some cajuns like it hot and some don't and im one that don't :-D as far as parmesan cheese goes i DON'T put it on because it takes away from the taste .a good cajun would never do that to their piquante :-D and then there's j p :evil: allen sory about making you feel like that but thats how i  know i have a good recipe. :-D      ...schawee
                                                                               


































































one who dont like it hot

[schawee]

allmost forgot,k9 i don't use wine cause i don't like like it, i do it schawee style :-D    ...schawee