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Alligator and Andouille
Sauce Piquante
Ingredients
5 lb Alligator meat
Cajun seasoning
1/4 cup Olive Oil -- +1 tsp.
1 1/4 lb Smoked Andouille sausage -- diced
1 can Tomato Sauce -- 10oz.
1/3 cup Margarine or butter
1/3 cup Dark Roux
1/4 cup Chicken Base
4 cup Spanish Onion -- chopped
1 cup Bell Pepper -- chopped
1 cup Celery -- diced
1 ts Cayenne Pepper
2 tb Jalapeno Pepper -- diced
1 ts Sugar
2 tb Garlic -- chopped
3 cup Fresh mushrooms -- sliced
2 qt Water
1/2 cup Green Onion Bottoms -- chopped
1/2 cup Parsley -- chopped
3 cup 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. 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. Regular smoked sausage may be substituted for
the Andouille.
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