Skip to main contentIngredients
- 5 Pound(s) alligator meat
- 1 1⁄4 Pound(s) andouille sausage, diced
- 1 Cup(s) bell pepper, chopped
- 1 Teaspoon(s) cayenne pepper
- 1 Cup(s) celery, diced
- 1⁄4 Cup(s) chicken base
- 1⁄3 Cup(s) dark roux
- 3 Cup(s) fresh mushrooms, sliced
- 2 Tablespoon(s) garlic
- 1⁄2 Cup(s) green onion, chopped
- 2 Tablespoon(s) jalapeno pepper, diced
- 1⁄3 Cup(s) margarine
- 3⁄8 Cup(s) olive oil
- 1⁄2 Cup(s) parsley, chopped
- 3 Cup(s) rice, cooked
- 4 Cup(s) Spanish onion, chopped
- 1 Teaspoon(s) sugar
- 10 Ounce(s) tomato sauce
- 2 Quart(s) water
Method
- Rub both sides of alligator meat with Creole Seasoning and cut into 1" cubes
- If possible, allow to marinade overnight
- Brown alligator in olive oil over high heat
- Remove from pot
- Sauté andouille in same oil for 5 minutes and remove from pot
- Pour tomato sauce into pot with remaining oil
- Stir sauce over high heat until it is very brown--burned
- Keep stirring until a thick ball of paste forms
- Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers, and sugar
- Sauté 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 gravy
- 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