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
1 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 sa; uce
1/4 c pick-a-peppa sauce
1 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
1 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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