3 lbs. Louisiana alligator meat (available @ good seafood houses). I strongly recommend buying it instead of catching it.

2 large onions

2 ribs celery

1 medium bell pepper

3 cloves of garlic

1 cup cooking oil

1 cup of flour

2 cans of original Ro-tel tomatoes

1 tablespoon tomato paste

2 boxes or cans of unsalted chicken broth

3 tablespoons of Tony Chacheres Creole Seasoning or equivalent

1 teaspoon cayenne or more. This stuff is suppose to be spicy. And, how else to get it like chicken?

1 level tablespoon cane sugar

• Wash alligator meat, (you cannot ever tell where these critters have been) and cut into bite size pieces.

• Chop your vegetables and crush your garlic.

• Now you start with a roux. In a cast iron pot, brown your flour to a medium dark roux.

• Add alligator and sauté under medium heat for 5-10 minutes.

• Add your vegetables and continue to sauté all for another 5-7 minutes until vegetables start to turn clear.

• Add chicken broth (I told you alligator tastes just like chicken).

• Add Ro-tel and tomato paste, cook at medium heat for 10 minutes, dissolve tomato paste.

• Add dry seasonings.

• Add tablespoon of sugar and reduce heat to simmer, cover with a lid, and cook for at least an hour until alligator is tender but not falling apart.

• Serve over cooked long grain rice.

Bon Appetit

Jim de’Cook