Alligator amp Andouille Sauce Piquante
From hopscotch 14 years agoIngredients
- * Taking into account the time to skin a gator, squirrel, possom and a hare. shopping list
- 5 pounds of alligator meat shopping list
- cajun seasoning shopping list
- 1/4 cup of olive oil, +1 tsp. shopping list
- 1 1/4 pounds of smoked andouille sausage shopping list
- one 10 ounce can of tomato sauce shopping list
- 1/3 cup of margarine shopping list
- 1/3 cup of dark Roux shopping list
- 1/4 cup of chicken base shopping list
- 4 cups of Spanish Onion; chopped shopping list
- 1 cup of bell Pepper; chopped shopping list
- 1 cup of celery; diced shopping list
- 1 teaspoon of cayenne pepper shopping list
- 2 tablespoons of Jalapeno Pepper; diced shopping list
- 1 teaspoon of sugar shopping list
- 2 tablespoons of garlic, chopped shopping list
- 3 cups of fresh mushrooms; sliced shopping list
- 2 quarts of water shopping list
- 1/2 cup of green onion bottoms; chopped shopping list
- 1/2 cup of parsley, chopped shopping list
- 3 cups of cooked rice shopping list
- Mixture of cornstarch and Thickening; optional shopping list
How to make it
- 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. Sauté andouille in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, burned. Keep stirring until a thick ball of paste forms. Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Sauté 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 gravy. 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: Prejeans Restaurant. Posted to MC-Recipe Digest V1 #191 Date: Sat, 10 Aug 1996 06:14:30 -0400 From: billspa@icanect.net (Bill Spalding)
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