Alligator and Andouille Sauce Piquante

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Title: Alligator and Andouille Sauce Piquante
Yield: 1 Servings
Categories: Pork, Ham


5 lb Alligator meat
Cajun seasoning
1/4 c Olive Oil; +1 tsp.
1 1/4 lb Smoked andouille sausage;
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
Posted to MC-Recipe Digest V1 #191

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

From: (Bill Spalding)