Tuesday, August 19, 2014

Hunters snag 1000 pound alligator and Wakefield Plantation: history and cookbook has a recipe!

Wakefield Plantation: History and Cookbook of one Southern family Wakefield is very close to Camden, Alabama. It's a good thing we included a recipe for cooking alligator in our cookbook!

Alligator and Andouille Sauce Piquante
Pounds Alligator Meat
Cajun Seasoning
1/4 Cup Olive Oil + 1 Tsp.
1 1/4 Pounds Andouille Sausage -- diced
1 10 Oz Can Tomato Sauce
1/3 Cup Margarine
1/3 Cup Dark Roux
1/4 Cup Chicken Base
4 Cups Spanish onion -- chopped
1 Cup Bell Pepper -- chopped
1 Cup Celery -- chopped
1 Teaspoon Cayenne Pepper
2 Tablespoons Jalapeno Pepper -- diced
1 Teaspoon Sugar
2 Tablespoons Garlic -- chopped
3 Cups Fresh Mushrooms -- sliced
2 Quarts Water
1/2 Cup Green Onion Bottoms -- chopped
1/2 Cup Parsley -- chopped
3 Cups Rice Bran -- cooked
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.
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.
NOTES: Regular sausage may be substituted for Andouille.


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