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| | | Supreme Being
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Last Login: 8/26/2008 9:35 AM
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| Abe's Recipe*
*I have no idea what this was originally called. That is lost to time, Abe passed away a few years back (about 8) he was "the old man nobody can understand" that lived catty-cornered to my grandfather's old house where I grew up. he was a fabulous cook, you just didn't always want to know what you were eating. Abe never finished high school, and I honestly believe he worked doing something until the day he died.
I spend alot of time in the summer over at Abe's cooking pot. He had a pointed influence to my culinary experience. I'll try almost anything once, as long as it's proven it won't kill you. (i won't knowingly eat something that could kill me after it's already dead, no matter HOW good it's supposed to be.) One thing in partucular that stands out at this moment about Abe is "The Trinity." Most people when they hear that phrase, they think of "The Father, The Son, and The Holy Ghost..." well, that was not what Abe was talking about... To Abe, "The Trinity" was an almost essential to cooking ANYTHING worth eating in his opinion. What is "The Trinity" you ask? It's onions, celery, and bell pepper.
This is a somewhat advanced recipe. I've made it ONCE, just to prove it wouldn't kill anyone. 
Here's to you Abe.
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 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
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, almost 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. 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 gravy. Serve over hot cooked rice.
(Chicken, squirrel, rabbit, turtle or duck may be substituted for the alligator. Any smoked sausage may be substituted for the andouille. Abe complained that you couldn't buy good andouille, he always made his own.)
Trim-Tab -=*=Floating Gnome, Denouncer of Fishing Myths=*=- "You may only be one person in this world, but to one person, you may be their world..." Th' Fish 'R Bitin'
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