|
|
|
 |
|
|
Armadilo Sauce Picante
|
 |
|
What you need!
6-8 lbs Armadillo Meat
caught, cleaned, cut into
bite size pieces
1lb smoked pork sausage, sliced
2 cup onion, chopped
1 cup celery, chopped
3 cloves garlic, chopped
1 cup Shallots, chopped
1/2 cup bell peppers, chopped
1/2 cup mushrooms, fresh, chopped
1/2 cup parsley, chopped
1 cup bacon drippins'
1/2 cup flour, for them Roux
4 tomato, fresh, skinned, chopped, or
1 6-ounze-can tomato paste(yucck!)
2 4-ounze cans mushroom steak sauce
1 quart hot water
1 cup dry red wine
2 cup cooked brown rice
Marinade:
1 onion, sliced
3 cloves garlic, chopped
1 cup celery, chopped
1 cup red wine vinegar
1 cup olive oil
1 quart water
Salt and cayenne pepper to taste
|
What you do! Shah!
First you gotta catch them armadillo, need about 6 large ones, don't shoot the critters, makes them harder to skin, cause they is hard to skin anyway. Run real fast, hit them in the head and put them in a bag for when you get home.
Now that you done skinning, and cutting, mix up all them marinade ingredients, real well, set them on the sink board for about 1 hour, to marry. Marinate
the armadillo at least 24 hours before cooking in a covered
dish, helps keep them flies outa there. Put them in the ice
box and forget.
Now get your biggest, heavy cast iron pot you got, sauté' them sausage until brown, take them outa them pot, save that.
Now add them Armadillo meats in them pot, and brown them, both sides. Remove them brown meats and save that too.
Now add them bacon drippins', sprinkle in them flour, make
you a dark brown Roux. Add them onions, then them celery,
now them bell peppers, n' mushrooms, n' garlic, and sauté' until tender.
Add them water with them wine, with them tomatoes and simmer,
about 1/2 hour until them tomatoes are soft.(Ifn' you use them tomato paste bring to a boil)
Now add them mushroom steak sauce, them shallots, and enough water to maintain the volume. Bring to a boil, and reduce them fire to simmer. Add them Sausage and Armadillo meats and stir in well. Cook about 1 hour; add them parsley 3 minutes before you get it done. Serve over them brown rice; get you a beer, man you gonna eat to hurt! Is good for sure!
Bon Appetite!
|
 |
Preparation Time: 3 hours |
Serves: 6-10 |
| Recipe Origin: United States |
|
Submitted by: |
|
Firefly
Alabama
United States |
|
|
|
|
| This recipe has been viewed 11350 times. |
|
|
|
