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Alligator Andouille Sauce Piquant

This recipe provides instructions for making Alligator Etouffee, a Cajun stew containing diced alligator meat, andouille sausage, vegetables, and various seasonings in a tomato-based sauce. The key steps are to simmer the diced alligator meat for 30 minutes, cook the sausage and vegetables, then combine all ingredients including stock from the simmered alligator in a Dutch oven. The stew simmers covered for 30 minutes before finishing with green onions and parsley to serve over rice.

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Julian Deveril
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72 views1 page

Alligator Andouille Sauce Piquant

This recipe provides instructions for making Alligator Etouffee, a Cajun stew containing diced alligator meat, andouille sausage, vegetables, and various seasonings in a tomato-based sauce. The key steps are to simmer the diced alligator meat for 30 minutes, cook the sausage and vegetables, then combine all ingredients including stock from the simmered alligator in a Dutch oven. The stew simmers covered for 30 minutes before finishing with green onions and parsley to serve over rice.

Uploaded by

Julian Deveril
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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chefs

Alliga
I g edie
Se rve s Te n

A d

ille, Sa ce Pi

# 2 pounds dice d alligator m e at # 5 cups wate r # 2 table spoons C re ole se asoning m ix # 1 pound andouille or sm ok e d sausage , cut crosswise into 1/4-inch slice s # 2 table spoons olive oil # 1 cup choppe d onions # O ne -half cup choppe d be ll pe ppe rs # O ne -half cup choppe d ce le ry # 1 table spoon m ince d garlic # 1 (14-ounce ) can crushe d tom atoe s, draine d # 3 table spoons dark roux # 1 (6-ounce ) can tom ato paste # O ne -half cup re d wine # 1 cup k e tchup # 1 (8-ounce ) can tom ato sauce # 1 table spoon hot sauce # 2 te aspoons m ince d fre sh thym e or 1 te aspoon drie d thym e # 1 le m on, slice d # 2 bay le ave s # 1 (8-ounce ) pack age slice d m ushroom s # 1/2 cup m ince d gre e n onions # 1/4 cup parsle y m ince d # 10 cups cook e d rice

P e a a i Place the alligator meat and 1 tablespoon of the C reole seasoning mix in large, heavy pot. C over with water and bring to boil. Reduce the heat to medium-low and simmer for 30 minutes. Reserve two and one-fourth cups of the boiling liquid to use as alligator stock in the recipe. Heat the oil in large, heavy Dutch oven over medium-high heat. Add the andouille and cook until browned. Add the onions, bell peppers, celery and cook for 2 minutes over high heat. Add the garlic and cook for additional minute. Add the crushed tomatoes, tomato sauce, tomato paste, roux, red wine, ketchup and hot sauce. Simmer over medium heat for 15 minutes allowing the water to evaporate. Be careful not to brown too much. Add the reserved alligator stock, thyme, lemon slices and bay leaves, and the remaining tablespoon of C reole seasoning mix. Reduce the heat to medium-low and cover. Simmer for 30 minutes, stirring occasionally. Add the sliced mushrooms and the alligator meat and simmer, covered, for an additional 10 minutes. Add the green onions and parsley and serve over steamed white rice. Non- - C hefs.

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