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Alligator Sauce Piquant
Sue McDonald got this recipe from her friend Laverne Bourgeois. Makes enough for about 10 people. Serve with rice and potato salad on the side.

5 lbs alligator meat, cut in bite size pieces
2 tbs butter
1/2 lb andouille, diced
3 large onions, diced
1 bell pepper, diced
1/2 cup roux
2 cans Campbell's Golden Mushroom Soup
1 can tomato sauce
1 can Rotel tomatoes
1 tsp minced garlic
1/2 lb smoked sausage
water as needed for desired consistency
1/2 cup sliced green onions
1/2 cup chopped parsley
cajun seasoning to taste

Season the alligator and let it sit while you're browning the andouille and onions. In a large pot or Magnalite, brown the andouille over medium heat in the butter. When the andouille is browned, add the onions and bell peppers. Let them cook, stirring frequently, for about 5 minutes. Add the roux and stir to incorporate. Add the soup, tomato sauce, and can of Rotel. Stir well, then add the garlic. Stir in the sausage and alligator. At this point, add about 2 cups of water and stir well. Let cook for about 5 minutes. Then lower the heat to low, stir in the green onions and parsley. Cover and let simmer for about an hour at low heat until everything is nice and tender. Taste for seasoning. Serve over rice. Make sure you've got some potato salad and garlic bread to go with that.