1 pound chopped alligator tail meat
1/4 cup water
Pinch of flour
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup yellow onion
1/2 cup celery, chopped
2 bay leaves
1/2 cup green onion, sliced
2 tablespoons parsley
1/2 cup lemon juice
2 tablespoon parsley
Garlic, as desired
1 tablespoon Cajun seasoning
Pinch of cayenne pepper
1/4 pound crawfish tail meat
4 slices Swiss cheese
1/4 cup (1/2 stick) butter
Chardonnay
Fresh baked hoagie rolls

Herb Butter
1 cup (2 sticks) butter
1 teaspoon garlic salt
2 teaspoons parsley
Dash of basil

Wash alligator thoroughly and saut?in herb butter for 2 minutes on each side. Set aside.

Cook etoufee by combining butter, onion, celery, bell pepper, bay leaves and garlic. Saut?until tender, squeezing lemon juice while incorporating Cajun spices, cayenne pepper, and parsley. Add water and flour; simmer. Add crawfish, green onion and a little chardonnay. Simmer for 2 to 3 minutes until crawfish is done. Blend in food processor.

Take your cooked alligator and place on skillet and top with etoufee. Top with Swiss cheese; melt cheese, and grill the hoagie roll next to it. Place hoagie roll on top, flip over, and finish off sandwich by slicing in half and garnishing with a kosher pickle.