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Alligator And Andouille Sauce Piquante Recipe

Ingredients

How to make it

  • Preparation:
  • Rub both sides of alligator meat with Cajun seasoning, then cut meat into 1-inch cubes. Cover and marinate in refrigerator for 8 to 10 hours or overnight.
  • Heat 1/4 cup of the olive oil in a large pot over high heat. Add alligator meat and brown on all sides, then remove from pot. Add andouille to same pot and sauté for 5 minutes, then remove from pot. Pour remaining 1 tablespoon oil and tomato sauce into pot and cook over high heat, stirring constantly, until mixture turns very brown. Keep stirring until mixture forms a thick ball of paste. Then add onion, celery, bell pepper, margarine, dark roux, chicken base, jalapeño pepper, cayenne pepper, and sugar; mix well. Sauté until onions are clear.
  • Now return alligator and andouille to the pot. Add 3 cups water, mushrooms, and garlic. Bring to a boil, then reduce heat to medium. Cook for 1 hour, adding water as needed. Once alligator is tender, add chopped green onion and parsley. If desired, add cornstarch dissolved in water to thicken gravy; stir until well blended. Serve over rice.
  • Note: You can substitute chicken, squirrel, rabbit, turtle, or duck for the alligator. Regular smoked sausage can be substituted for the andouille.

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The Cook

FavoriteFixins Daytona Beach, Florida

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