Alligator and andouille sauce piquant

Recipe Categories : | Alligator | Cajun | Sauces |

• 5 lb alligator meat
  
• Cajun seasoning
  
• ¼ cup olive oil plus 1 tspn
  
• 1¼ lb smoked andouille sausage, diced
  
• 1 x 10 oz can tomato sauce
  
• ¼ cup margarine
  
• ¼ cup dark roux
  
• ¼ cup chicken base
  
• 4 cup Spanish onion, chopped
  
• 1 cup bell pepper, chopped
  
• 1 cup celery, diced
  
• 1 tspn cayenne pepper
  
• 2 tbsp Jalapeņo pepper, diced
  
• 1 tspn sugar
  
• 2 tbsp garlic, chopped
  
• 3 cup fresh mushrooms, sliced
  
• 2 qt water
  
• ½ cup green onion bottoms, chopped
  
• ½ cup parsley, chopped
  
• 3 cup rice, cooked
  
• mixture of cornstarch and water for thickening (optional)

  Preparation and Cooking Instructions

1. Rub both sides of alligator meat with Cajun seasoning and cut into 1" x 1" pieces. If possible, allow to marinate overnight. Brown alligator in olive oil over high heat. Remove from pot.
2. Sauté andouille in same oil for 5 minutes and 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.
3. Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, Jalapeņo peppers and sugar. Sauté until onions are clear.
4. 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.
5. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice.
6. Cooks note : Regular smoked sausage may be substituted for the andouille.