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Alligator And Andouille Sauce Piquante

Alligator And Andouille Sauce Piquante comes together with Alligator Meat Cajun Seasoning, Olive Oil, Smoked Andouille Sausage, Tomato Sauce, and Margarine. Serves 1. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 5 lb
• 1/4 cup
• 1 1/4 lb
• 1 can
• 1/3 cup
• 1/3 cup
• 1/4 cup
• 4 cup
• 1 cup
• 1 cup
• 1 tsp
• 2 tbsp
• 1 tsp
• 2 tbsp
• 3 cup
• 2 qt
• 1/2 cup
• 1/2 cup
• 3 cup

Method (preview)

1. 1

   Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces.

2. 2

   If possible, allow to marinate overnight.

3. 3

   Brown alligator in olive oil over high heat.

4. 4

   Remove from pot.

5. 5

   Saute andouille in same oil for 5 minutes and remove from pot.

6. 6

   Pour tomato suace into pot with remaining oil.

7. 7

   Stir sauce over high heat until it is very brown, burned.

8. 8

   Keep stiring until a thick ball of paste forms.

9. 9

   Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar.

10. 10

    Saute until onions are clear.

11. 11

    Return alligator and andouille to pot.

12. 12

    Add garlic, mushrooms and 3 cups of water.

13. 13

    Bring to a boil and then reduce to medium heat.

14. 14

    Cook for 1 hour, adding water as needed.

15. 15

    Once alligator is tender, add green onions and parsley.

16. 16

    Cornstarch mixture may be added to thicken gravey.

17. 17

    Serve over hot cooked rice.

18. 18

    Regular smoked sausage may be substituted for the andouille.

19. 19

    Festival: Festival International de Louisiane; April 25-30,

20. 20

    Recipe: Prejean's Restaurant.