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Seafood: Alligator Andouille Sauce Piquante
Ingredients:
2 lbs. diced alligator meat
5 cups water
2 tablespoons Boo Boo's Cajun Shaker
1 lb. andouille or smoked sausage, cubed
2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
1 - 14oz. can Del Monte Crushed Tomatoes,
drained
3 tablespoons dark roux
1 - 6 oz. can Del Monte Tomato Paste
1/2 cup red wine
1 cup ketchup
1 - 8 oz. can Del Monte Tomato Sauce
1 tablespoon hot sauce
2 teaspoons minced fresh thyme or 1 teaspoon
dried thyme
1 whole lemon, sliced
2 bay leaves
1 - 8 oz. package sliced mushrooms
1/2 cup minced green onions
1/4 cup parsley minced
10 cups cooked rice
Directions:
1. Place alligator meat and 1 tablespoon
of Boo Boo's Cajun Shaker in large saucepot.
Cover with water and bring to boil. Lower
fire and simmer for 30 minutes. Reserve 2
1/4 cups liquid to use as alligator stock
in recipe.
2. Heat oil in large saucepot. Add andouille
and cook until browned. Add onion, bell pepper,
celery and cook for 2 minutes over high heat.
Add garlic and cook for additional minute.
3. Add Del Monte Crushed Tomatoes, Del Monte
Tomato Sauce and Del Monte Tomato Paste,
roux, red wine, ketchup and hot sauce. Simmer
over medium heat for 15 minutes allowing
water to evaporate. Be careful not to brown
too much.
4. Add alligator stock, thyme, lemon and
bay leaves and remaining 1 tablespoon of
Creole seasoning. Lower fire, cover and simmer
for 30 minutes, stirring occasionally.
5. Add sliced mushrooms and alligator meat
and simmer, covered, for an additional 10
minutes.
6. Add green onions and parsley and serve
over steamed white rice.
Yields 10 servings.
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