Krewe'd Cuisine - A Taste of LSU
03/08
Alligator Sauce Piquante
By Todd Gaddis

Baton Rouge. This loyal bunch of LSU fans believes that the crack of dawn is never too early to start cooking up something good. And they've got the menu to prove it! Krewe'd Awakening has been partying together in the field adjacent to Touchdown Village since 1999. Stop by, if you're in the neighborhood. Or try some of their trademark recipes at your next 'gate!

INGREDIENTS
4 cups whole milk
4 tablespoons butter
Salt
3 tablespoons olive oil
1 pound alligator meat, cut into 2-inch strips
Creole seasoning
1 cup flour
1/4 cup chopped onions
1/4 cup chopped green onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
2 tablespoons minced seeded jalapeno peppers
1 tablespoon minced garlic
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
2 bay leaves
1 can V8
2 1/2 cups peeled, seeded and chopped tomatoes
3 cups chicken stock
Cayenne
1/2 cup heavy cream
Freshly ground white pepper
2 tablespoons chopped green onions, green part only

PREPARATION
In a saucepan, heat the olive oil. Season the alligator meat and flour with Creole seasoning. Toss the meat in the seasoned flour, coating completely. When the oil is hot, brown the alligator meat on all sides. Remove and set aside. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic. Saute for 2 minutes. Add the herbs and bay leaves and continue sauteing for 1 minute. Stir in the tomatoes, V8 and stock. Season with cayenne, salt and pepper. Add the alligator. Simmer the sauce for about 30 minutes or until the alligator meat is tender. Stir in the remaining 2 tablespoons of butter. Season with salt and white pepper. Serve over rice. Garnish with green onions.

Armadillo Eggs
By Amanda Trahan

INGREDIENTS
2 dozen large, whole jalapeno peppers
16 oz cream cheese, softened
24 slices bacon, uncooked
4 lbs pork sausage, uncased

PREPARATION
Cut stems off peppers, then cut peppers in half lengthwise. With a spoon, scoop out all of the seeds making sure not to leave any behind. Rinse well.
Next, fill both halves with cream cheese and put halves back together. Wrap the filled pepper with one slice of bacon, then gently cover the bacon-wrapped pepper with sausage until completely encased, making the shape of an egg. A toothpick can be used to hold the bacon in place while adding the sausage, but make sure to remove it before cooking.
If using a smoker, smoke for 90 mins at 250 degrees. If usings a grill, place on a pan or griddle and cook over low flame until sausage is completely done, turning as needed.
Variations
For added flavor, try substituting blue cheese and spicy sausage!
Deer backstrap can also be used in the place of the sausage, but it would be wrapped around the filled pepper first, followed by the slice of bacon. Then, cook with toothpick holding the meat onto the pepper.

Shrimp, Artichoke and Mushroom Pasta
By Angelle Guillot

INGREDIENTS
1 stick of butter
1 large onion (or 2 medium sized onions)
1 bell pepper
1 bunch green onions
1 clove (yes the whole thing)
2 lbs shrimp, peeled and cleaned
1 can mushrooms (sliced)
1 can artichoke hearts (quartered)
2 cans cream of shrimp soup
1 can cream of mushroom soup
1 can Ro-Tel
Angel hair or vermicelli pasta

PREPARATION
Melt butter in large pot. Sauté onion, bell pepper, garlic, and 1/2 of the bunch of green onions.
After onions are clear, add rotel and juice from mushrooms. Cook down for about 10 minutes, then add mushrooms and cream of shrimp and cream of mushroom soups.
Add about 2 cans of water (use soup cans).
Simmer about 15-20 minutes to let flavors blend.
Add artichoke hearts and cook down for another 15-20 minutes.
Season to taste.
Add shrimp, and cook until pink.
Serve over cooked pasta.

Boudin Stuffed Boneless Roasted Chicken
Recipe courtesy of Krewe member Chad Robertson, winner of Emeril's Chicken Contest, as prepared with Emeril on Emeril Live! This is a great recipe to prepare before the big game, and bring out, ready to eat.

INGREDIENTS
1 whole chicken

Stock:
Olive oil
2 onions, quartered and not peeled
5 cloves garlic
4 stalks celery

Stuffed chicken:
1 pound boudin, or an Italian sausage stuffing
1/2 cup chopped onion
Butter
Cajun seasoning, to taste
Cayenne pepper, to taste
White wine or chicken stock
Cornstarch
Smothered okra and tomatoes, for service, optional
Butterbeans, for service, optional

PREPARATION
Preheat oven to 375 degrees.
Starting from backbone, remove all bones except for maybe the tips of the wings. Reserve bones.

For the chicken stock:
To a medium saucepan over medium-high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the vegetables and saute until onions are translucent. Next add the chicken bones and cover with water by about 1 to 2 inches. Bring the mixture to a boil. Once at a boil, reduce the heat and continue to simmer for about 3 to 4 hours, skimming the top as necessary. Next, remove the saucepan from the heat and strain. Either allow the stock to cool down and refrigerate, or keep warm until needed.

For the stuffed chicken:
Stuff boudin mixture into the chicken and sew back together to reform chicken shape. Place chopped onion in bottom drip pan of a 2 piece roasting pan. Place the chicken, breast-side up, in the roasting pan. Place a small piece of butter under the skin on each chicken breast. Season chicken well with Cajun seasoning and cayenne pepper. Place in oven covered at 375 degrees for about 45 minutes, then uncover and cook an additional 15 to 30 minutes. Deglaze drip pan with white wine or chicken stock and reduce. Pour into strained chicken stock. In a small bowl combine 1 tablespoon cornstarch with 3 tablespoons cold water and whisk until combined. Whisk the cornstarch slurry into the stock mixture and bring to a boil, allowing the sauce to thicken. If the sauce is too thin, add more cornstarch slurry. If it's too thick, add more water. After chicken has rested, top with the gravy and serve with a side of smothered okra, tomatoes and butterbeans, if desired.