I love etouffee just about any way you make it and with any type of meat I can get in it, but I must say that the alligator sausage is at the top of my list just second to shrimp.
- 1/2 cup margarine
- 1/2 cup all-purpose flour
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 15 oz. can diced tomatoes
- 3/4 cup clam juice
- 3/4 cup white wine
- 1/2 teaspoon basil
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2-4 teaspoons (to taste) Louisiana pepper sauce (Tabasco)
- 1/2 cup green onions, chopped
- 1 lb. alligator sausage
- 3-4 cups cooked white rice
- If your alligator sausage is not cooked cut into bite size pieces and pan fry in a large dutch oven. Do not remove the casing or it will all fall apart. Once the alligator is cook put the meat aside but reserve the drippings
- In the same pot you cooked the alligator (including the drippings) you will be making the roux. Make roux: Heat margarine in a large, heavy skillet over medium-high heat. Gradually stir in flour. Cook, stirring constantly until brown (slightly darker than peanut butter).
- Add celery, onion, garlic, and bell pepper, simmer 10 minutes.
- Stir in tomatoes, clam juice, wine, basil, thyme, bay leaf, salt, and pepper. Bring to a boil, simmer for 20-25 minutes, stirring frequently, until vegetables are tender.
- While everything is simmering make rice according to package directions and set aside
- To your etouffee add hot sauce to taste, sliced green onions, and alligator sausage.
- Simmer 5 minutes
- Remove bay leaf.
- Serve over rice
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