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  Alligator & andouille sauce piquante
 
Yield: 1 Servings
 
5 lb Alligator meat Cajun seasoning      1/4 c Olive Oil -- +1 tsp.
1 1/4 lb Smoked andouille sausage -- Diced      1 cn Tomato Sauce -- 10oz.
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
1 ts Cayenne Pepper      2 tb Jalapeno Pepper -- diced
1 ts Sugar      2 tb Garlic -- chopped
3 c Fresh mushrooms -- sliced      2 qt Water
1/2 c Green Onion Bottoms -- Chopped      1/2 c Parsley -- chopped
3 c Rice -- cooked
 Mixture of cornstarch and Water for Thickening -- optional 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. Recipe By : Cajun Country Recipes

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