Alligator And Andouille Sauce Piquante Recipe

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Servings: 1

Ingredients

Directions

  1. Rub both sides of alligator meat with Cajun seasoning and cut into 1-inch by 1-inch pcs. If possible, allow to marinate overnight.
  2. Brown alligator in extra virgin olive oil over high heat. Remove from pot. Saute/fry andouille in same oil for 5 min and remove from pot. Pour tomato suace into pot with remaining oil. Stir sauce over high heat till it is very brown, burned. Keep stiring till a thick ball of paste forms. Add in margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Saute/fry till onions are clear. Return alligator and andouille to pot. Add in garlic, mushrooms and 3 c. 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 in green onions and parsley. Cornstarch mix may be added to thicken gravy. Serve over warm cooked rice.
  3. Comments: Chicken, squirrel, rabbit, turtle or possibly duck may be substituted for the alligator. Regular smoked sausage may be substituted for the andouille.

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