Alligator and Andouille Sauce Piquante

Title:
Alligator and Andouille Sauce Piquante

Yield:
1 Servings

Categories:
Pork,
Ham




Ingredients:





     5 lb Alligator meat


          Cajun seasoning


   1/4 c  Olive Oil; +1 tsp.


 1 1/4 lb Smoked andouille sausage;


          -diced


     1 cn Tomato Sauce; 10oz.


   1/3 c  Margarine


   1/3 c  Dark Roux


   1/4 c  Chicken Base


     4 c  Spanish Onion; chopped


     1 c  Bell Pepper; chopped


     1 c  Celery; diced


     1 ts Cayenne Pepper


     2 tb Jalapeno Pepper; diced


     1 ts Sugar


     2 tb Garlic; chopped


     3 c  Fresh mushrooms; sliced


     2 qt Water


   1/2 c  Green Onion Bottoms; chopped


   1/2 c  Parsley; chopped


     3 c  Rice; cooked


          Mixture of cornstarch and


          -water for


          Thickening; optional






 Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch


 by 1 inch pieces. If possible, allow to marinate overnight. Brown alligator


 in olive oil over high heat. Remove from pot. Saute andouille in same oil


 for 5 minutes and remove from pot. Pour tomato suace into pot with


 remaining oil. Stir sauce over high heat until it is very brown, burned.


 Keep stiring until a thick ball of paste forms. Add margarine, roux,


 chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers


 and sugar. Saute until onions are clear. Return alligator and andouille to


 pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then


 reduce to medium heat. Cook for 1 hour, adding water as needed. Once


 alligator is tender, add green onions and parsley. Cornstarch mixture may


 be added to thicken gravey. Serve over hot cooked rice. Chicken, squirrel,


 rabbit, turtle or duck may be substituted for the alligator. Regular smoked


 sausage may be substituted for the andouille. Festival: Festival


 International de Louisiane; April 25-30, 1995. Recipe: Prejean's


 Restaurant.


 Posted to MC-Recipe Digest V1 #191


 


 Date: Sat, 10 Aug 1996 06:14:30 -0400


 


 From: billspa@icanect.net (Bill Spalding)