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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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.
| Ingredients:
5 Pound(s) Alligator meat
1/4 Cup(s) Olive Oil
1 1/4 Pound(s) Smoked andouille sausage
10 Ounce(s) Tomato Sauce
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 |
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