Easy Shrimp and Crab Gumbo

. 1/2 Cup oil . 1/2 Cup Flour . 1 Large onion chopped . 1 Bell Pepper chopped . 3 Ribs celery chopped . 4 Cloves garlic minced . 1 gallon shrimp stock . 1 teaspoon thyme . Salt black pepper and cayenne pepper to taste . 1 lb Shrimp peeled . 1 pound fresh crabmeat . 1 pint fresh oysters . Cooked white rice

Heat the oil in a large heavy pot and add the flour, Cook the roux, stirring constantly, to a light brown if you want it creole style,and to a dark, almost milk chocolate color if you want cajun style. Just before the roux reaches the proper color,Add the vegetables and stir like crazy being careful not to splatter it on yourself. When the vegetables are tender add the stock,salt, and peppers. Stir until the roux is dissolved, and simmer over low heat for 1 hour. Add the seafood about 5 minutes before serving, and cook over low heat just until the shrimp turn pink. Serve over rice

Alligator Sauce Piquante

. 4 lbs. Alligator meat . 1 Stick butter . 3 Medium onions chopped . 1 Bell pepper chopped . 4 Cloves garlic minced . 1 Tbs. Paprika . 1/4 Cup chopped parsley . 2 Bunches onion tops . Cups water . Cayenne pepper to taste . 4 Tbsp. sifted white flour . 3 Cans of rotel tomatoes . 4 Bay leaves . 1 lb Smoked sausage . 18 ounce can tomato sauce . 4 Tbsp. vegetable oil . Salt & pepper to taste

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 it's 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 sausage and simmer 25 minutes. Add butter and cook for another 40 minutes. Serve over rice

Boudin

. 2 lbs pork meat 30% fat or so . 1 1/2 lbs pork liver . Tsp. Salt . 2 Tsp. black pepper . 1 large onion chopped . 3 bunches green onions chopped . 12 cups cooked rice . 1 Tbs. chopped parsley . 1 lot sausage casing

Cook meat, liver, salt and pepper in water covered until meat falls apart. Remove meat and save some of the broth while still warm grind meat, onion, green onion and parsley saving about 1/2 cup green onion and parsley mixture. Mix the ground meat mixture with the 1/2 cup green onion and parsley, rice and enough broth to make moist dressing stuff the dressing into sausage casing using sausage stuffer may be frozen... prepare for eating by steaming

Deep Fried Alligator Cajun Style

5 lbs. Alligator Tailmeat Cut in 1 1/2 inch cubes

Marinade Alligator cubes in Italian Dressing for six hours. Mix Cajun Seasoning into all purpose flour, until flour starts to turn pink. Take the cubes and roll them in flour have cooker turned to 350 to 375 degrees, Cook Alligator cubes till they float. Ready to eat. C'est Bon