Alligator And Andouille Sauce Piquante Recipe

Name: Alligator And Andouille Sauce Piquante Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Rub both sides of alligator meat with Cajun seasoning and cut into 1-inch by 1-inch pcs.
2
If possible, allow to marinate overnight.
3
Brown alligator in extra virgin olive oil over high heat.
4
Remove from pot.
5
Saute/fry andouille in same oil for 5 min and remove from pot.
6
Pour tomato suace into pot with remaining oil.
7
Stir sauce over high heat till it is very brown, burned.
8
Keep stiring till a thick ball of paste forms.
9
Add in margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar.
10
Saute/fry till onions are clear.
11
Return alligator and andouille to pot.
12
Add in garlic, mushrooms and 3 c. of water.
13
Bring to a boil and then reduce to medium heat.
14
Cook for 1 hour, adding water as needed.
15
Once alligator is tender, add in green onions and parsley.
16
Cornstarch mix may be added to thicken gravy.
17
Serve over warm cooked rice.
18
Comments: Chicken, squirrel, rabbit, turtle or possibly duck may be substituted for the alligator.
19
Regular smoked sausage may be substituted for the andouille.

1072

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Alligator And Andouille Sauce Piquante Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!