Giblet Gravy

Giblet Gravy Recipe By:Mary48 “My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It’s really good on mashed potatoes, cornbread dressing and the turkey.” Ingredients 1 giblets from a turkey 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cube chicken bouillon 1 stalk celery, halved 1/4 yellow onion 1 quart water 2 (14.5 ounce) cans chicken broth 4 hard-cooked eggs 2 tablespoons cornstarch 1/2 cup milk Directions In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 … Continue reading Giblet Gravy

Alligator Ribs

Alligator Ribs Ingredients 6 pounds alligator ribs 32 ounces your favorite BBQ sauce Wood chips, for smoking Directions Preheat oven to 300 degrees F. Brush alligator ribs with enough barbecue sauce to coat. Place ribs on a rack set in a baking pan. Cover with plastic wrap and then aluminum foil. Bake for 3 hours. Remove alligator ribs from the oven. When cool enough to handle, remove the plastic wrap and cover loosely with the aluminum foil; allow the ribs to rest 20 to 30 minutes. Meanwhile, prepare a smoker with your favorite type of wood chips. Transfer the ribs … Continue reading Alligator Ribs

Alligator and Andouille Sauce Piquante

Alligator and Andouille Sauce Piquante Ingredients: 5 lb Alligator meat Cajun seasoning 1/4 c Olive Oil +1 tsp. 1 1/4 lb Smoked andouille sausage -diced 1 cn Tomato Sauce -10oz. 1/3 c Butter 1/3 c Dark Roux 1/4 c Chicken Base 4 c Spanish Onion -chopped 1 c Bell Pepper -chopped 1 c Celery -diced 1 ts Cayenne Pepper 2 tb Jalapeno Pepper -diced 1 ts Sugar 2 tb Garlic -chopped 3 c Fresh mushrooms -sliced 2 qt Water 1/2 c Green Onion Bottoms -chopped 1/2 c Parsley -chopped 3 c Rice -cooked Mixture of cornstarch and water for thickening … Continue reading Alligator and Andouille Sauce Piquante