5 lb Alligator meat
Creole Seasoning
1/4 c +1 tsp Olive Oil .
1 1/4 lb Andouille Sausage -- diced
1 can (10oz) Tomato Sauce
1/3 c Margarine
1/3 c Dark Roux
1/4 c Chicken Base
4 c Spanish Onion -- chopped
1 c Bell Pepper -- chopped
1 c Celery -- diced
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1 t Cayenne Pepper
2 T Jalapeno Pepper -- diced
1 t Sugar
2 T Garlic -- chopped
3 c Fresh mushrooms -- sliced
2 qt Water
1/2 c Green Onions -- chopped
1/2 c Parsley -- chopped
3 c Rice -- cooked
Mixture of cornstarch and water for thickening (optional)
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Rub
both sides of alligator meat with Creole Seasoning & cut
into 1" cubes. If possible, allow to marinate overnight.
Brown alligator in olive oil over high heat. Remove from pot.
Sauté andouille in same oil for 5 min. & 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.
*Chicken,
squirrel, rabbit, turtle or duck may be substituted for the
alligator.
*Regular
smoked sausage may be substituted for the andouille.
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