Armadillo Sauce Piquant Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
MARINADE
1/4 cup: Salad oil,
1: Onion, sliced
1 cup: Vinegar,
1 tbsp: Salt,
1 quart: Water,
MEAT
6 lbs: Armadillo meat,
SAUCE
3 Pieces: smoked sausage,
1/4 cup: Pick-a-peppa sauce,
1/2 cup: Salad oil,
Salt and pepper to taste,
3 large: Onions, finely chopped
1 tbsp: MSG,
Finely chopped green onion,
2 tbsp: Worcestershire sauce,
-tops,
2 cup: Water,
1 large: Green pepper, chopped
1 8-oz can: mushrooms, drained
2 Cloves: garlic, finely
1 cup: Cooking wine,
-chopped,
1 Bunch: parsley, chopped
4: Celery stalks, chopped
1: Lemon, sliced
1 4-oz can: mushroom-flavored,
Hot cooked rice,
-steak sauce,
Directions:
Combine all marinade ingredients, stirring well.
Prepare armadillo meat by cleaning and cutting into serving pieces.
Marinate for 24 hours. Remove from solution and allow to drain for 30
minutes before cooking.
In a heavy black iron pot, brown sausage and armadillo in hot oil,
permitting meat to stick to bottom of pot just a little for extra
flavor. Remove armadillo from pot and set aside leaving sausage in
pot. Add onions, green pepper, garlic and celery; stir continuously,
cooking until tender. Add steak sauce, pick-a-peppa sauce, salt,
pepper, MSG, and Worcestershire sauce; mix well. Add armadillo and
water. Heat to boiling; reduce heat and simmer for 10 minutes. Reduce
to low heat and cover with tight lid. Cook until tender. (Do not
stir but take pot by handle and half-spin from left to right every 10
minutes). Add mushrooms and wine; blend gently with a spoon.
Sprinkle with parsley and lay thin lemon slices on top. Simmer
uncovered for 15 minutes. Serve over rice.
NOTE: Clear stew meat may be substituted for armadillo, if desired.
~Liz Moore, Ouachita Parish (Monroe)
from Foods a la Louisiane by Louisiana Farm Bureau Women typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-15-95
Source from luhu.jp
Prepare armadillo meat by cleaning and cutting into serving pieces.
Marinate for 24 hours. Remove from solution and allow to drain for 30
minutes before cooking.
In a heavy black iron pot, brown sausage and armadillo in hot oil,
permitting meat to stick to bottom of pot just a little for extra
flavor. Remove armadillo from pot and set aside leaving sausage in
pot. Add onions, green pepper, garlic and celery; stir continuously,
cooking until tender. Add steak sauce, pick-a-peppa sauce, salt,
pepper, MSG, and Worcestershire sauce; mix well. Add armadillo and
water. Heat to boiling; reduce heat and simmer for 10 minutes. Reduce
to low heat and cover with tight lid. Cook until tender. (Do not
stir but take pot by handle and half-spin from left to right every 10
minutes). Add mushrooms and wine; blend gently with a spoon.
Sprinkle with parsley and lay thin lemon slices on top. Simmer
uncovered for 15 minutes. Serve over rice.
NOTE: Clear stew meat may be substituted for armadillo, if desired.
~Liz Moore, Ouachita Parish (Monroe)
from Foods a la Louisiane by Louisiana Farm Bureau Women typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-15-95
Source from luhu.jp