Alligator Sauce Picante with Crawfish and Shrimp Egg Rolls

Alligator Sauce Picante with Crawfish and Shrimp Egg Rolls

A bold Louisiana-inspired dish featuring tender alligator simmered in a rich, spicy picante sauce, paired with crispy egg rolls stuffed with seasoned crawfish and shrimp. Big bayou flavor with the perfect crunch in every bite.

 

 

 

 

         

 

Made with tender alligator tail meat, this sauce picante builds flavor from the Cajun holy trinity of onion, bell pepper, and celery, layered with garlic, crushed tomatoes, tomato sauce, and a boost of Heritage Harvest Savory Chicken Base. Worcestershire, Louisiana-style hot sauce, bay leaves, and Cajun seasoning create a deep, savory heat, finished with fresh parsley and an optional splash of sherry or white wine. The crispy egg rolls are packed with finely chopped crawfish and shrimp, sautéed with aromatic vegetables, seasoned to taste, and wrapped in golden-fried egg roll wrappers for the perfect crunchy contrast.

 

Alligator Sauce Picante (Louisiana Style)

INGREDIENTS

Yield: 4–6 servings
Serve with: Steamed rice, dirty rice, grits, or crusty bread

• 2 lb alligator tail meat, cut into 1½-inch cubes – SGC# 235656
• 3 tbsp vegetable oil or bacon fat
• 1 large onion, medium dice
• 1 green bell pepper, medium dice
• 2 ribs celery, diced
• 4 cloves garlic, minced
• Cajun seasoning
• 2 bay leaves
• 1 (14–15 oz) can crushed tomatoes
• 1 cup tomato sauce
• Heritage Harvest Savory Chicken Base – SGC# 100470
• 2 tbsp Worcestershire sauce
• 1 tbsp hot sauce (Crystal or Louisiana-style)
• Salt & black pepper, to taste
• 2 tbsp chopped parsley
• Optional: splash of sherry or white wine

 

INSTRUCTIONS

1. Season the alligator with Cajun seasoning.

2. Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown alligator in batches. Remove and reserve.

3. Lower heat to medium. Add onion, bell pepper, and celery. Sauté 6–8 minutes until softened. Add garlic; cook 30 seconds.

4. Optional: Deglaze with sherry or wine.

5. Add crushed tomatoes, tomato sauce, stock, Worcestershire, hot sauce, and bay leaves.

6. Return alligator to pot. Bring to a low simmer, cover, and cook 45–60 minutes until tender.

7. Remove bay leaves, adjust seasoning, and stir in parsley before serving.

 

Crawfish & Shrimp Egg Rolls

 

INGREDIENTS

Filling:

• ½ lb. crawfish tails, peeled & deveined, Finely Chopped – SGC# 489549
• ½ lb Certifresh shrimp, peeled, deveined, Finely Chopped – SGC# 488328
• 2 tsp butter or oil
• ½ cup onion, finely chopped
• ¼ cup celery, finely chopped 
• 2 cloves garlic, minced 
• ½ cup bell pepper, finely diced
• Cajun Seasoning (to taste)
• 1 tsp Worcestershire sauce  
• 2 green onions, chopped

Egg rolls: 

• 12 egg roll wrappers
• 1 egg, beaten (for sealing) 

 

INSTRUCTIONS

1. Heat butter/oil in skillet. Sauté onion, celery, bell pepper, garlic 3–4 min. - Add crawfish & shrimp; cook 2–3 min until shrimp pink. - Season with Cajun Seasoning, Worcestershire, hot sauce. - Stir in green onions. Cool slightly.

2. Assemble egg rolls: - Place wrapper diamond-style. Spoon 2–3 Tbsp filling near corner. - Fold corner over filling, fold sides, roll tightly. Seal with beaten egg.

3. Fry egg rolls: - Heat 2–3 in. oil to 350°F. Fry 2–3 min per side until golden. - Drain on paper towels.

 

Perfect for Mardi Gras celebrations, this dish brings the spirit of the South straight to the table. With its bold Cajun spices, rich sauce picante, and crispy seafood-filled egg rolls, it captures the vibrant flavors and festive energy of Louisiana. Whether you’re hosting a Fat Tuesday gathering or simply looking to explore classic Southern cuisine, this alligator and seafood pairing is a fun, flavorful way to celebrate the holiday with a true taste of the bayou.