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Started By
Message
Tree Dawg recipe for Gator Sauce Piquant???
Posted on 10/6/14 at 5:30 pm
Posted on 10/6/14 at 5:30 pm
Can someone post it
Posted on 10/6/14 at 5:33 pm to dutch
Just in case anybody needed a recipe for this weeks Tailgate Party.
10 lbs of meat cut stew size.
(Alligator, Venison or Turtle)
2 lbs Smoked Hot Sausage or Andoulle diced.
9 Yellow Onions chopped.
4 Bell Peppers chopped.
1 Bunch Celery chopped.
9 Cloves Garlic chopped.
2 Bunches Green Onion chopped.
1 box Fresh Mushrooms sliced.
2 lbs. Real Salted Butter.
4 Cans Rotel.
Four 6 oz. Cans Tomato Paste.
Two 6 oz. Cans Tomato Sauce.
4 Cups Burgundy.
1/2 Cup Lea & Perrins.
2 tsp. Sugar.
1 Cup Oil.
1 Cup Flour.
1 Gallon Water.
5 Gallon Black Iron Pot.
1 Black Iron Skillet.
1) Brown seasoned meat, in melted Butter, in Pot.
2) Brown Sausage in Skillet at same time.
3) Remove Meat and Saute Onions, Bell Pepper, Celery, Garlic & 3/4 of the Green Onions. Save 1/4 of Green Onion for Garnish.
4) Remove Sausage when browned. Add Oil to Pork Fat from Sausage. Add Flour and brown to make a dark Roux. Add 1/4 Cup of Lea & Perrins when you turn off heat and blend.
5) Add Tomato Sauce, Paste, Rotel and Sugar to Sauted Veggies. Cook until blended well then add Roux. Cook untill blended well again.
6) Add Burgundy, 1/4 Cup of Lea & Perrins and 1/2 Gallon of Water. Bring back to boil.
7) Add Meat and Sausage back to Pot. Add Water if needed, enough to cover meat good. Bring Back to boil, reduce heat and start spooning off excess grease. Stir often and deep to keep from sticking.
8) Season generously and cook slow for 3 hours. Continue to spoon off grease and stir. Add Water ans Sesoning as needed.
9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.
The recipe is big but still great when reduced. Just don't hurry it.
This is the real deal!!!!!!!!!!
10 lbs of meat cut stew size.
(Alligator, Venison or Turtle)
2 lbs Smoked Hot Sausage or Andoulle diced.
9 Yellow Onions chopped.
4 Bell Peppers chopped.
1 Bunch Celery chopped.
9 Cloves Garlic chopped.
2 Bunches Green Onion chopped.
1 box Fresh Mushrooms sliced.
2 lbs. Real Salted Butter.
4 Cans Rotel.
Four 6 oz. Cans Tomato Paste.
Two 6 oz. Cans Tomato Sauce.
4 Cups Burgundy.
1/2 Cup Lea & Perrins.
2 tsp. Sugar.
1 Cup Oil.
1 Cup Flour.
1 Gallon Water.
5 Gallon Black Iron Pot.
1 Black Iron Skillet.
1) Brown seasoned meat, in melted Butter, in Pot.
2) Brown Sausage in Skillet at same time.
3) Remove Meat and Saute Onions, Bell Pepper, Celery, Garlic & 3/4 of the Green Onions. Save 1/4 of Green Onion for Garnish.
4) Remove Sausage when browned. Add Oil to Pork Fat from Sausage. Add Flour and brown to make a dark Roux. Add 1/4 Cup of Lea & Perrins when you turn off heat and blend.
5) Add Tomato Sauce, Paste, Rotel and Sugar to Sauted Veggies. Cook until blended well then add Roux. Cook untill blended well again.
6) Add Burgundy, 1/4 Cup of Lea & Perrins and 1/2 Gallon of Water. Bring back to boil.
7) Add Meat and Sausage back to Pot. Add Water if needed, enough to cover meat good. Bring Back to boil, reduce heat and start spooning off excess grease. Stir often and deep to keep from sticking.
8) Season generously and cook slow for 3 hours. Continue to spoon off grease and stir. Add Water ans Sesoning as needed.
9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.
The recipe is big but still great when reduced. Just don't hurry it.
This is the real deal!!!!!!!!!!
Posted on 10/6/14 at 7:54 pm to KosmoCramer
Recipe looks good...... ill have to try it.
Posted on 10/6/14 at 8:51 pm to KosmoCramer
Tried this with an Elk shoulder. Was delicious.
Posted on 10/6/14 at 8:55 pm to Remo Williams
Made it a couple weeks back w/ venison and wild turkey. Talk about good!
Posted on 10/7/14 at 8:25 am to DocHolliday1964
Sounds good. Has anyone written up and tried a smaller-batch version using about 2 lbs of meat for stove-top cooking?
I can do the math, but if someone has already tested it, that would be better.
I can do the math, but if someone has already tested it, that would be better.
Posted on 1/5/16 at 7:37 pm to Twenty 49
Bump. I'd like to scale this down for the camp next weekend.
Posted on 1/6/16 at 8:02 am to PBeard
quote:
I'd like to scale this down for life in general
Posted on 1/6/16 at 10:48 am to Remo Williams
It's the best recipe of any food on TD. And there are some great recipes.
Posted on 1/6/16 at 12:28 pm to Walt OReilly
Tree Dawgs Chicken / Sausage gumbo is pretty spot on as well
Posted on 1/6/16 at 1:54 pm to Walt OReilly
quote:I haven't tried this, but it's hard to believe it's better than pochjp's jambalaya.
It's the best recipe of any food on TD.
This post was edited on 1/6/16 at 1:55 pm
Posted on 1/6/16 at 2:19 pm to Stadium Rat
I'd put my gumbo up against just about any dish
I've never had one better than mine to be honest
I've never had one better than mine to be honest
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