5 lb alligator meat
1 cajun seasoning
1/4 cup olive oil -- +1 tsp.
1 1/4 lb smoked andouille sausage --
1 diced
1 can tomato sauce -- 10oz.
1/3 cup margarine
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 tsp cayenne pepper
2 tbsp jalapeno pepper -- diced
1 tsp sugar
2 tbsp garlic -- chopped
3 cup fresh mushrooms -- sliced
2 qt water
1/2 cup green onion bottoms --
1 chopped
1/2 cup parsley -- chopped
3 cup rice -- cooked
1 mixture of cornstarch and
1 water for
1 thickening -- optional
A Recipe for
Alligator & Andouille Sauce Piquante
Food Tip |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
Do vegetarians eat animal crackers? |
| Author Unknown |
This Recipe for Alligator & Andouille Sauce Piquante is one of thousands in the Recipes-to-go Ethnic Cookbook.
Hungry men think the cook lazy. |
| Anonymous |
If you enjoy this Alligator & Andouille Sauce Piquante Recipe - you should enjoy the recipe collections you can find on the websites below:
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
This is a recipe for Alligator & Andouille Sauce Piquante from the recipe cookbook of Recipes-to-go (Ethnic)
The ear tests words as the palate tastes food. |
| Job 34:3 |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Food Tip |
Food Tip |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
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.
Recipe By : Cajun Country Recipes
Serves: 1
Alligator & Andouille Sauce Piquante Recipe brought to you by Recipes To-Go