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
Directions
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
Servings: 1 servings
Alligator & Andouille Sauce Piquante Recipe brought to you by Recipe Ideas
Categories: Cajun; Meat; Sauce
The History of Recipes
We can follow the history of `recipes` far back into the far past, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, in the main part, these early cookbooks were just very basic hieroglyphic instructions for preparing food.
Later, we find two interesting recipe books published in the 14th Century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that is popular today, but instead accounts of the types of meals on the tables of the wealthy. By the time we get to the 20th century, cookbooks are increasing in popularity as a result of more people being able to read, people having more free time and a general increase in wealth. |
We hope you enjoy this Alligator & Andouille Sauce Piquante recipe.
