The Point's Cajun Gator Stew

• 5lb Stew Gator Meat
• 2Tbsp minced garlic
• 10 bay leaves
• 1 #10 can peeled whole tomatoes
• 3 qts diced potatoes
• 2 qts sliced carrots
• 2 qts sliced celery
• 3 qts diced onions
• 1 qt diced green peppers
• 6 oz worsteshire sauce
• 1 oz oregano
• 1 oz basil
• 1/2 oz black pepper
• 1.5 lb seasoning bacon
• 2 lb Cajun sausage sliced 1/4 inch thick
• 1 cup flour

1. In a 5 gal pot fill half full of water and add the gator, garlic and bay leaves. Boil till the gator is done. Sift out the gator meat, cool and dice about 1 inch thick.

2. I the 5 gal pot with the liquid from the gator add the next 10 ingredients and cook until the veggies are done.

3. In a large skillet cook the bacon until the bacon is crispy. Remove the bacon and cool then break into small pieces. In the bacon grease over med heat, add the sliced sausage and sautй for about 5-6 mins. Remove the sausage from the grease and stir the cup of flour in the grease to make a roux. Add the gator meat, the bacon, the sausage and the roux to the pot and stir until smooth.