Alligator Sauce Piquant

INGREDIENTS:

1 pound cleaned alligator meat

½ cup vegetable oil

½ cup all purpose flour

1 cup onion, small dice

½ cup celery, small dice

½ cup bell pepper, small dice

2 tablespoon garlic, minced

¼ cup tomato paste

1 cup diced tomatoes

1 cup tomato sauce

1 jalapeno, chopped

1 bay leaf

¼ teaspoon thyme

1 tablespoon hot sauce

Salt to taste

Black Pepper to taste

Cayenne Pepper to taste

1 quart chicken stock or water

½ cup green onion, sliced

1 tablespoon parsley, chopped

6 cups cooked rice

METHOD:

In a heavy bottomed cast iron pot, heat the oil over medium heat. Whisk in the flour, stirring constantly until a dark brown roux is achieved. Once the roux is dark enough add onion, celery, bell pepper, and garlic, sautéing 4-5 minutes or until tender.


Next add the tomato paste, diced tomatoes, tomato sauce, jalapeno pepper, bay leaves, thyme, and hot sauce. Slowly add the stock stirring constantly. Bring the sauce to a simmer and cook it at least 30 minutes, in order to cook the flour taste out.


Gently stir in the alligator meat and continue to cook another 30-45 minutes. Season the piquant with salt and pepper. Additional stock may be added if the piquant becomes too thick. Add the green onion and parsley, and then serve over steamed rice.

Venison & Sausage Jambalaya

INGREDIENTS:

2 tbsp vegetable oil

1 pound sliced smoke sausage

½ pound diced tasso

1 pound  venison, cut into cubes

1 tbsp Cajun Seasoning

1 cup small dice onion

½ cup small dice bell pepper

½ cup  small dice celery

1 tbsp minced garlic

1 ½ cups parboiled rice

3 cups chicken stock or water

¼ cup  chopped green onion

PROCEDURE:

  1. Heat a medium cast-iron Dutch oven on medium high and add the vegetable oil and sliced sausage. You want to brown the sausage and tasso. This usually takes 6-8 minutes. After the sausage is browned remove it and keep aside for later use.
  2. Now it is time to brown the venison. You might need to add another tablespoon of vegetable oil, then slowly add the meat stirring often to brown the meat. Next remove the meat and place in the bowl with the sausage.
  3. Now add the onion, bell pepper, and celery cooking until they are slightly browned. This will usually take up to 6-8 minutes as well. Next add the garlic, rice, stock, browned meats, and seasonings. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes.
  4. After the 20 minutes turn the heat off and allow the pot to stay covered for another 5-6 minutes. Next remove the lid and fluff the rice with a fork. Stir in green onion and it is ready to serve. 

Shrimp & Tasso Pasta

INGREDIENTS:

8 ounces penne pasta

2 tablespoons butter

1 cup small dice Louisiana Tasso (can substitute any other sausage)

2 cups heavy cream

2 teaspoons Cajun Seasoning

½ up grated Parmesan cheese

2 teaspoons fresh basil

1 ½ pounds shrimp, peeled and deveined

PROCEDURE:

In a large pot bring 4-6 quarts of water to a boil. This is to boil the pasta. Add the pasta and quickly stir. Return the pot to a boil and cook the pasta roughly 10-12 minutes. One the pasta is cooked remove from heat and drain the pasta but keep 1-2 cups of the pasta water aside you may use some of the water to help moisten the pasta.


To cook the sauce, start to heat a medium sauce pot over medium heat and melt the butter. Now add the shrimp and tasso and cook it for 3-4 minutes to help develop flavor. Now add heavy cream. The heavy cream will begin to sizzle. You want it to reduce a little, this will take 1-2 minutes. Once the cream has slightly thickened add the 1 teaspoon Cajun Seasoning and sprinkle in the parmesan cheese, fresh basil, and cooked pasta. You might have to add some of the reserved pasta water to help make the sauce thinner. Finally taste and adjust your seasonings and it is ready to serve.