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Alligator and Andouille Sauce Piquante

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Ham/pork Pork/ham


  • 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. Posted to MC-Recipe Digest V1 #191
Date: Sat, 10 Aug 1996 06:14:30 -0400
From: (Bill Spalding)