2 pounds ground Louisiana alligator meat
1 pounds ground pork, with fat
2 tablespoons butter
2 tablespoons garlic, minced
¼ cup parsley, chopped
1 tablespoon oregano
1/3 cup bell pepper, small dice
1/3 cup onions, small dice
Salt and pepper, to taste
Tabasco hot sauce, to taste
1 cup cooked rice
3 feet sausage casing

Sauté all ingredients, except rice and hog casing, in butter.  Chill mixture.  Fold in cooked rice.  Stuff mixture into sausage casing. Twist into 3-inch links. Steam until sausage links firm up, 25 to 30 minutes.  Boudin may be served in the casing or removed from the casing before serving.

Sauce

5 cloves garlic
1 tablespoon oil
½ cup Michelob lager beer
4 - 15-ounce cans pureed tomatoes
1 cup assorted chilies
Salt and pepper, to taste

In a sauce pot, sauté garlic.  Deglaze with beer.  Add in tomatoes and chilies and all to simmer for one hour.  Puree the mixture in a blender, strain and discard the pepper seeds and skins.  Adjust the seasonings to taste.

Fritatta

¾ cup potatoes, small dice
½ cup red bell pepper, diced small
½ cup yellow bell pepper, diced small
½ cup green bell pepper, diced small
¼ cup onion, small dice
3 cloves garlic, minced
¼ cup artichoke hearts, chopped
 8 eggs
¼ cup cream
1/8 cup grated cheese