Title: Alligator cacciatora banquet
 Categories: Cajun, Italian
      Yield: 100 Servings
 
      3 ea Adult Alligators
     15 lb Zucchini sliced
      3 cn Black pitted olives sliced
      1 c  Black pepper
      4 c  Oregano
      1 pk Bay leaves (small box)
      4 c  Vegetable oil
     50 lb Canned whole tomatoes
     10 lb Sliced onions
      1 c  Salt
    1/2 c  Crushed red pepper
      4 c  Diced fresh parsley
     20 lb Assorted green & Red
      1 ea Whole bulb of garlic
 
  peppers Alligators... Discard head, feet and tail. Wash and cut into
  individual portions. (so how much do 3 adult alligators weigh anyway?)
  Borrow, beg or steal huge cooking pot. Use medium heat for oil and
  garlic. Add alligator portions, turning often. Add tomatoes, bring to
  boil, simmer, add salt, pepper, red pepper, oregano, bay leaves, and
  parsley. Cover and simmer for 2 1/2 hours. Last 30 minutes add
  onions, peppers, zucchini. Last 5 min. add sliced olives. Serve with
  salad topped with favorite Italian dressing and crisp bread. "New
  Orleans Cooks The Italian Way" Locovozzi & Mollicone (note: this is a
  real recipe and there is a whole Italian area of New Orleans which as
  you can see is spicy like cajun, but truely Italian. I have though of
  ways to make this with some other meat, because we just don't have
  alligators in Milwaukee! Maybe buffalo?)