Wash alligator thoroughly and sauté in herb butter for 2 minutes on each side.
Cook etouffée by combining butter, onion, celery, bell pepper, bay leaves and
garlic. Sauté 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.
Place cooked alligator on skillet and top with etouffée. 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.