Alligator and Andouille Sauce Piquante
Source of Recipe
Master Chef Don Easley
List of Ingredients
5 lb Alligator meat
1/4 cup Olive Oil -- +1 tsp.
1 1/4 lb Smoked Andouille sausage -- diced
1 can Tomato Sauce -- 10oz.
1/3 cup Margarine or butter
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 ts Cayenne Pepper
2 tb Jalapeno Pepper -- diced
1 ts Sugar
2 tb Garlic -- chopped
3 cup Fresh mushrooms -- sliced
2 qt Water
1/2 cup Green Onion Bottoms -- chopped
1/2 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.
Sauté Andouille in same oil for 5 minutes and remove from pot.
Pour tomato sauce into pot with remaining oil.
Stir sauce over high heat until it is very brown, burned. Keep stirring until a thick ball of paste forms.
Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar.
Sauté 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 gravy.
Serve over hot cooked rice.
Regular smoked sausage may be substituted for the Andouille