4 pounds alligator meat1 tablespoon paprika1 stick of butter1/4 cup chopped parsley3 medium onions, chopped1 1/2 bunches onion tops1 green bell pepper2 cups water4 cloves garlic, mincedcayenne pepper4 tablespoons finely sifted white floursalt and black pepper3 cans of cooked whole tomatoes (Rotel tomatoes)1-8 ounce can of tomato sauce4 bay leaves1 stick of butter4 tablespoons vegetable oil1 pound andouille (fat, smoked sausage)

Boil alligator meat for 5 minutes to remove fat. Rinse meat in clean water. Brown meat in black iron pot. Remove meat and clean pot. Place flour and oil in black pot. Cook stirring constantly until as dark as chocolate. Add onions and bell pepper. Cook until dark brown and soft. Add tomato paste and cooked tomatoes and simmer for 30 minutes. Add garlic, meat, seasonings, and andouille and simmer 25 minutes. Add butter and cook for another 40 minutes. Serve over rice. Any meat can be substituted in a sauce piquante.