MM: Armadillo Sauce Piquant
---------- Recipe via Meal-Master (tm) v8.05
Title: Armadillo Sauce Piquant
Categories: Main dish, Game
Yield: 1 Batch
-------------------------MARINADE-------------------------
1/4 c Salad oil
1 c Vinegar
1 qt Water
1 Onion; sliced
1 tb Salt
---------------------------MEAT---------------------------
6 lb Armadillo meat
---------------------------SAUCE---------------------------
3 Pieces smoked sausage
1/2 c Salad oil
3 lg Onions; finely chopped
Finely chopped green onion
-tops
1 lg Green pepper; chopped
2 Cloves garlic; finely
-chopped
4 Celery stalks; chopped
1 4-oz can mushroom-flavored
-steak sauce
1/4 c Pick-a-peppa sauce
Salt and pepper to taste
1 tb MSG
2 tb Worcestershire sauce
2 c Water
1 8-oz can mushrooms; drained
1 c Cooking wine
1 Bunch parsley; chopped
1 Lemon; sliced
Hot cooked rice
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
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