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Recipe Name: Alligator And Andouille Sauce Piquante Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
5 Pound(s) Alligator meat
Cajun Seasoning
1/4 Cup(s) Olive Oil, +1 tsp.
1 1/4 Pound(s) Smoked andouille sausage
diced
1 Tomato Sauce, 10oz.
1/3 Cup(s) Margarine
1/3 Cup(s) Dark Roux
1/4 Cup(s) Chicken Base
4 Cup(s) Spanish Onion, chopped
1 Cup(s) Bell pepper, chopped
1 Cup(s) Celery, diced
1 Teaspoon(s) Cayenne pepper
2 Tablespoon(s) Jalapeno Pepper, diced
1 Teaspoon(s) Sugar
2 Tablespoon(s) Garlic, chopped
3 Cup(s) Fresh mushrooms, sliced
2 Quart(s) Water
1/2 Cup(s) Green Onion Bottoms, chopped
1/2 Cup(s) Parsley, chopped
3 Cup(s) Rice, cooked
Mixture of cornstarch and
water for
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. Posted
to MC-Recipe Digest V1 #191 Date: Sat, 10 Aug 1996 06:14:30 -0400
From: billspa@icanect.net (Bill Spalding)

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1377
Calories From Fat: 566
Total Fat: 64.2g
Cholesterol: 0mg
Sodium: 2186.5mg
Potassium: 2516.1mg
Carbohydrates: 178.1g
Fiber: 13.8g
Sugar: 26.2g
Protein: 27.4g


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