Armadillo-Sauce-Piquante
From-Quelque-Chose-Piquante-Acadian-Meat-And-Fish-Recipes
By-Mercedes Vidrine
Baton-Rouge-Louisiana-1970-page 34

Prepare armadillo by cleaning and cutting into serving pieces.  (Armadillo is cleaned similar to turtle although the meat is much finer than the coarse texture of the turtle meat.)  Marinate the meat in this mixture for a period of 24 hours:

¼ cup salad oil		1 quart water
1 cup vinegar			1 tablespoon salt
1 quart water			1 sliced onion

Remove meat from solution and allow to drain thirty minutes before cooking.

Sauce Piquante
6 lobs meat
3 large onions, chopped fine
2 cloves garlic, chopped fine
1 large bell pepper, chopped fine
4 stems celery, chopped
½ cup salad oil
3 pieces smoked pork sausage, cut in 2 inch lengths
1 large can mushrooms
1 bunch parsley and onion tops, chopped extra fine
1 lemon
4 tablespoonfuls pickapepper sauce
3 tablespoons Worcestershire sauce
1 small can mushroom steak sauce
1 cup dry red wine
1 tablespoon monosodium glutamate (in today’s recipes, this should likely be omitted*)
Salt and pepper to taste

Place oil in thick black iron pot. When hot, brown the sausage and pieces of armadillo, permitting the armadillo to stick to the bottom just a little for extra fine flavor.  Remove armadillo meat from pot and set aside but leave the sausage in the pot.  Add the onions, bell pepper, garlic and celery and stir continuously in order that the onions will not scorch.  When all ingredients are blended together, add the steak sauce, pickapepper sauce, Worcestershire sauce, salt and pepper and (monosodium glutamate). Stir well then add the meat.  Add two cups water, or enough to cover the meat.  Bring to a high simmer for ten minutes.  Reduce to a low simmer and put a tight lid on the pot.  Cook for one hour or until tender. Do not stir but take pot by handle and half-spin from left to right every ten minutes. Add the mushrooms and wine gently blending into pot with a spoon. Sprinkle on parsley and onion tops and lay thin lemon slices on top. Simmer without cover for 15 minutes. Serve on rice.  Recipe submitted by Earnie Kovach