5 pounds alligator meat Cajun seasoning 1/4 cup olive oil plus 1 teaspoon 1 and 1/4 pounds smoked andouille sausage diced 1 10-ounce can tomato sauce 1/3 cup margarine 1/3 cup dark roux 1/4 cup chicken base 4 cups spanish onion chopped 1 cup bell pepper chopped 1 cup celery diced 1 teaspoon cayenne pepper 2 tablespoons jalapeno pepper diced 1 teaspoon sugar 2 tablespoons garlic chopped 3 cups fresh mushrooms sliced 2 quarts water 1/2 cup green onion bottoms chopped 1/2 cup parsley chopped 3 cups rice cooked Mixture of cornstarch and water for thickening optional

Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight. Brown alligator in olive oil over high heat. Remove from pot. Sauté andouille in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, burned. Keep stirring until a thick ball of paste forms. Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Sauté until onions are clear. Return alligator and andouille to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley.Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice.