Alligator And Andouille Sauce Piquante

* Exported from MasterCook II *

Alligator And Andouille Sauce Piquante

Recipe By : Cajun Country Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Game Gumbos & Stews
Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Pounds alligator meat
Cajun seasoning
1/4 Cup Olive Oil -- +1 tsp.
1 1/4 Pounds smoked andouille sausage -- diced
1 Can Tomato Sauce -- 10oz.
1/3 Cup margarine
1/3 Cup Dark Roux
1/4 Cup Chicken Base
4 c Spanish Onion -- chopped
1 c Bell Pepper -- chopped
1 c Celery -- diced
1 tsp Cayenne Pepper
2 tbsp Jalapeno Pepper -- diced
1 tsp sugar
2 tbsp 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.

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