Recipe - Alligator And Andouille Sauce Piquante

5 pound Alligator meat
Cajun seasoning
One fourth cup Olive Oil; +1 tsp.
1 One fourth pound Smoked andouille sausage;
minced
1 cn Tomato Sauce; 10oz.
1/3 cup Margarine
1/3 cup Dark Roux
One fourth cup Chicken Base
4 cup Spanish Onion; chopped
1 cup Bell Pepper; chopped
1 cup Celery; minced
1 teaspoon Cayenne Pepper
2 tablespoon Jalapeno Pepper; minced
1 teaspoon Sugar
2 tablespoon Garlic; chopped
3 cup Fresh mushrooms; cut or sliced up
2 qt Water
One half cup Green Onion Bottoms; chopped
One half 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. 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 2530, 1995. Recipe: Prejean's
Restaurant.
Posted to MCRecipe Digest V1 #191

Date: Sat, 10 Aug 1996 06:14:30 0400

From: billspa@icanect.net (Bill Spalding)