Alligator And Andouille Sauce Piquante Recipe
Servings: 1
Ingredients
- 5 lb Alligator meat Cajun seasoning
- 1/4 c. Extra virgin olive oil plus
- 1 tsp Extra virgin olive oil
- 1 1/4 lb Smoked andouille sausage diced
- 10 ounce Tomato sauce - (1 can)
- 1/3 c. Margarine
- 1/3 c. Dark roux
- 1/4 c. Chicken base
- 4 c. Minced Spanish onion
- 1 c. Minced bell pepper
- 1 c. Diced celery
- 1 tsp Cayenne pepper
- 2 Tbsp. Diced Jalapeno pepper
- 1 tsp Sugar
- 2 Tbsp. Minced garlic
- 3 c. Sliced fresh mushrooms
- 2 quart Water
- 1/2 c. Minced green onion bottoms
- 1/2 c. Parsley minced
- 3 c. Rice cooked Mix of cornstarch and water for thickening optional
Directions
- Rub both sides of alligator meat with Cajun seasoning and cut into 1-inch by 1-inch pcs. If possible, allow to marinate overnight.
- Brown alligator in extra virgin olive oil over high heat. Remove from pot. Saute/fry andouille in same oil for 5 min and remove from pot. Pour tomato suace into pot with remaining oil. Stir sauce over high heat till it is very brown, burned. Keep stiring till a thick ball of paste forms. Add in margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Saute/fry till onions are clear. Return alligator and andouille to pot. Add in garlic, mushrooms and 3 c. 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 in green onions and parsley. Cornstarch mix may be added to thicken gravy. Serve over warm cooked rice.
- Comments: Chicken, squirrel, rabbit, turtle or possibly duck may be substituted for the alligator. Regular smoked sausage may be substituted for the andouille.
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