Instructions: Soak meat with Tabasco and lemon juice for 30 minutes prior to cooking. Rinse before cooking.

Make roux with 1 cup oil and 1 cup flour and cook until golden. Saute onions in roux until brown. Add tomato paste and sugar and cook about 5 minutes. Add bell pepper, celery, garlic, mushrooms and stir well. Add water and cook 1 hour over low heat. Add scallions, parsley, alligator (cut in small pieces, and preferably meat other than from the tail) salt, pepper and cayenne to taste. Cover pot and cook slowly for 30 minutes or until meat is tender. Add olives which have been soaked in water and cook a few minutes longer. Serve over cooked rice.

This recipe yields 8 servings.

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