Alligator and Smoked
Sausage Sauce Piquante
| Recipe | 4 lbs. | alligator meat | 1 tsp. | cayenne pepper | |
| History | 1 1/2 lbs. | beef smoked sausage | 2 Tbsp. | jalapeño peppers, diced | |
| Profile | 1/3 c. | cooking oil | 1 tsp. | sugar | |
| Flags | 4 c. | yellow onions, chopped | 1/2 c. | parsley, chopped | |
| Symbols | 1 c. | celery, diced | 1/2 c. | green onion tops, chopped | |
| Festivals | 1 c. | bell pepper, chopped | 2 Tbsp. | fresh garlic, chopped | |
| Kaplan | 1/3 c. | margarine | 10 ozs. | can of tomayo sauce | |
| Home | 1/3 c. | dark roux | 3 c. | cooked rice | |
| General |
This meal should be planned a day ahead of time if possible. The reason is so that you can marinate the alligator meat 24 hours. To marinate the meat first cut into cubes 1"X1" squares. Generously sprinkle all sides of the meat with the Cajun seasoning. Now that the meat is marinated overnight, put the meat in the oil that was heated over high heat. Cook until brown and remove it from the pot and set aside. Now put in the smoked sausage into the pot and cook for about 5 minutes, remove the sausage and set aside. Add the tomato sauce. Stirring until it is dark brown and has a consistency of a paste. At that time add the magarine, roux, onions, celery, bell pepper, sugar, jalapeñ0 peppers, and cayenne pepper. Sauté until the vegetables are tender or the onions become clear. Add the alligator meat and the sausage, stir, and then add 3 cups of water along with the garlic. after it reaches a boil, reduce the heat to medium. Continue to cook for another hour or so adding water as needed. When the meat good and tender add the parsley and green onion tops. Serve over cooked rice.