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.