Inicio » Recetas » Alligator And Andouille Sauce Piquante

Receta Alligator And Andouille Sauce Piquante

Name: Alligator And Andouille Sauce Piquante
Ingredients: 5 lb Alligator meat Cajun seasoning; 1/4 c. Extra virgin olive oil plus; 1 tsp Extra virgin olive oil; 1 1/4 lb Smoked andouille sausage diced; 10 ounce Tomato sauce - (1 can); 1/3 c. Margarine; 1/3 c. Dark roux; 1/4 c. Chicken base; 4 c. Minced Spanish onion; 1 c. Minced bell pepper; 1 c. Diced celery; 1 tsp Cayenne pepper; 2 Tbsp. Diced Jalapeno pepper; 1 tsp Sugar; 2 Tbsp. Minced garlic; 3 c. Sliced fresh mushrooms; 2 quart Water; 1/2 c. Minced green onion bottoms; 1/2 c. Parsley minced; 3 c. Rice cooked Mix of cornstarch and water for thickening optional

de Global Cookbook

Add a photo

click to rate

0 votos | 2580 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

5 lb Alligator meat Cajun seasoning
1/4 c. Extra virgin olive oil plus
1 tsp Extra virgin olive oil
1 1/4 lb Smoked andouille sausage diced
10 ounce Tomato sauce - (1 can)
1/3 c. Margarine
1/3 c. Dark roux
1/4 c. Chicken base
4 c. Minced Spanish onion
1 c. Minced bell pepper
1 c. Diced celery
1 tsp Cayenne pepper
2 Tbsp. Diced Jalapeno pepper
1 tsp Sugar
2 Tbsp. Minced garlic
3 c. Sliced fresh mushrooms
2 quart Water
1/2 c. Minced green onion bottoms
1/2 c. Parsley minced
3 c. Rice cooked Mix of cornstarch and water for thickening optional

Direcciones

Rub both sides of alligator meat with Cajun seasoning and cut into 1-inch by 1-inch pcs. If possible, allow to marinate overnight.
Brown alligator in extra virgin olive oil over high heat. Remove from pot. Saute/fry andouille in same oil for 5 min and remove from pot. Pour tomato suace into pot with remaining oil. Stir sauce over high heat till it is very brown, burned. Keep stiring till a thick ball of paste forms. Add in margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Saute/fry till onions are clear. Return alligator and andouille to pot. Add in garlic, mushrooms and 3 c. 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 in green onions and parsley. Cornstarch mix may be added to thicken gravy. Serve over warm cooked rice.
Comments: Chicken, squirrel, rabbit, turtle or possibly duck may be substituted for the alligator. Regular smoked sausage may be substituted for the andouille.