Alligator And Andouille Sauce Piquante

Having lost the security of being rooted in the eternal reality of the Word of God, we are looking to busy activity to fill the void that has been created in our lives. And under that bondage to activity we find it difficult to linger with the Word simply for the joy of it. In fact, we may be afraid to stop our busyness lest it expose the shallowness of our lives. So we go on from activity to activity, from project to project. But activity is a dangerous source of fulfillment. Instead of finding our identity, our sense of self-worth, from our relationship with God, we begin to look to success in programs and other earthly indicators of success for our self-worth. But these will never satisfy. This will only enslave us more in our bondage to activity.

Ajith Fernando

CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun	Ham, Pork &	1	Servings

INGREDIENTS

5	lb	Alligator meat
		Cajun seasoning
1/4	c	Olive Oil, +1 tsp.
1 1/4	lb	Smoked andouille sausage
		diced
1		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	t	Cayenne Pepper
2	T	Jalapeno Pepper, diced
1	t	Sugar
2	T	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

INSTRUCTIONS

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: billspa@icanect.net (Bill Spalding)

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1377 Calories From Fat: 566 Total Fat: 64.2g Cholesterol: 0mg Sodium: 2186.5mg Potassium: 2516.1mg Carbohydrates: 178.1g Fiber: 13.8g Sugar: 26.2g Protein: 27.4g