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
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
This Recipe for Alligator & Andouille Sauce Piquante is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
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This is a recipe for Alligator & Andouille Sauce Piquante from the recipe cookbook of Recipes-to-go (Ethnic)
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
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The second day of a diet is always easier than the first. By the second day you're off it. |
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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