Ingredients:
2 lbs. diced alligator meat
5 cups water
2 tablespoons Boo Boo's Cajun Shaker
1 lb. andouille or smoked sausage, cubed
2 tablespoons olive oil
1 cup chopped onion
one-half cup chopped bell pepper
one-half cup chopped celery
1 tablespoon minced garlic
1 -14oz. can Del Monte Crushed Tomatoes, drained
3 tablespoons dark roux
1 6 oz. can Del Monte Tomato Paste
one-half cup red wine
1 cup ketchup
1 – 8 oz. can Del Monte Tomato Sauce
1 tablespoon hot sauce
2 teaspoons minced fresh thyme
or 1 teaspoon dried thyme
1 whole lemon, sliced
2 bay leaves
1 – 8 oz. package sliced mushrooms
one-half cup minced green onions
one quarter cup parsley minced
10 cups cooked rice

Directions:
1. Place alligator meat and 1 tablespoon of Boo Boo's Cajun Shaker in large saucepot. Cover with water and bring to boil. Lower fire and simmer for 30 minutes. Reserve 2one quarter cups liquid to use as alligator stock in recipe.
2. Heat oil in large saucepot. Add andouille and cook until browned. Add onion, bell pepper, celery and cook for 2 minutes over high heat. Add garlic and cook for additional minute.
3. Add Del Monte Crushed Tomatoes, Del Monte Tomato Sauce and Del Monte Tomato Paste, roux, red wine, ketchup and hot sauce. Simmer over medium heat for 15 minutes allowing water to evaporate. Be careful not to brown too much.
4. Add alligator stock, thyme, lemon and bay leaves and remaining 1 tablespoon of Creole seasoning. Lower fire, cover and simmer for 30 minutes, stirring occasionally.
5. Add sliced mushrooms and alligator meat and simmer, covered, for an additional 10 minutes.
6. Add green onions and parsley and serve over steamed white rice.
Yields 10 servings.