Categories: Recipes
      Date: Sep 19, 2011
     Title: Alligator and andouille sauce piquante

Sauce piquante is a classic Cajun preparation, with all the spicy heat that Cajun food is known for. Although there are many other wild critters named as alternatives below, chicken can also be substituted for a tamer version of this dish.



Rub both sides of alligator meat with Cajun seasoning, then cut meat into 1-inch cubes. Cover and marinate in refrigerator for 8 to 10 hours or overnight.

Heat 1/4 cup of the olive oil in a large pot over high heat. Add alligator meat and brown on all sides, then remove from pot. Add andouille to same pot and sauté for 5 minutes, then remove from pot. Pour remaining 1 tablespoon oil and tomato sauce into pot and cook over high heat, stirring constantly, until mixture turns very brown. Keep stirring until mixture forms a thick ball of paste. Then add onion, celery, bell pepper, margarine, dark roux, chicken base, jalapeño pepper, cayenne pepper, and sugar; mix well. Sauté until onions are clear.

Now return alligator and andouille to the pot. Add 3 cups water, mushrooms, and garlic. Bring to a boil, then reduce heat to medium. Cook for 1 hour, adding water as needed. Once alligator is tender, add chopped green onion and parsley. If desired, add cornstarch dissolved in water to thicken gravy; stir until well blended. Serve over rice.

Note: You can substitute chicken, squirrel, rabbit, turtle, or duck for the alligator. Regular smoked sausage can be substituted for the andouille.

Serves 18-24

Recipe compliments of market shopper