ALLIGATOR & ANDOUILLE SAUCE PIQUANTE

      Title: ALLIGATOR & ANDOUILLE SAUCE PIQUANTE
  Categories: Game, Gumbos & st, Pork & ham
       Yield: 1 Servings
  
       5 lb Alligator meat
            Cajun seasoning
     1/4 c  Olive Oil -- +1 tsp.
   1 1/4 lb Smoked andouille sausage --
            Diced
       1 cn Tomato Sauce -- 10oz.
     1/3 c  Margarine
     1/3 c  Dark Roux
     1/4 c  Chicken Base
       4 c  Spanish Onion -- chopped
       1 c  Bell Pepper -- chopped
       1 c  Celery -- diced
       1 ts Cayenne Pepper
       2 tb Jalapeno Pepper -- diced
       1 ts Sugar
       2 tb Garlic -- chopped
       3 c  Fresh mushrooms -- sliced
       2 qt Water
     1/2 c  Green Onion Bottoms --
            Chopped
     1/2 c  Parsley -- chopped
       3 c  Rice -- cooked
            Mixture of cornstarch and
            Water for
            Thickening -- optional
  
   Rub both sides of alligator meat with Cajun seasoning and cut into 1
   inch by 1 inch pieces. If possible, allow to marinate overnight.
   Brown alligator in olive oil over high heat. Remove from pot. Saute
   andouille in same oil for 5 minutes and remove from pot. Pour tomato
   suace into pot with remaining oil. Stir sauce over high heat until it
   is very brown, burned. Keep stiring until a thick ball of paste
   forms. Add margarine, roux, chicken base, onions, bell pepper,
   celery, cayenne pepper, jalapeno peppers and sugar. Saute 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 gravey. 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. Festival: Festival International de Louisiane; April
   25-30, 1995. Recipe: Prejean's Restaurant.
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