In a medium sauce pan, over medium heat add butter, garlic, green onions, white onions, bell pepper, jalapeno, parsley and celery. Cook until translucent (4-6 min.). Add crawfish tails, DON’S All Purpose Seasoning and pepper to taste. Cook until crawfish tails are tender (3-4 min.). In a large Dutch oven, add oil and flour to create a roux. Stir constantly until dark brown. Slowly add water and ½ of vegetables and tail mixture to roux. Simmer on low heat for 30-40 minutes. In a separate medium mixing bowl, add remaining vegetables and tail mixture, eggs and cornbread. Mix well. Spoon stuffing mixture into crawfish heads and drop into bisque. Cook for an additional 4-6 minutes. (If crawfish heads are not available, spoon stuffing into tablespoon – size balls, roll in bread crumbs and bake until brown at 400°, then drop into bisque. Enjoy!
Wash red beans. In a large container soak beans in the water for at least 1 hour. This can be done overnight in a refrigerator.
In a large sauce pan heat oil over medium-high heat. Add onion, garlic and sausage and saute for 5 minutes, or until the vegetables are clear and wilted. Add to beans (with the water), hamhock, and bay leaf. Bring to a simmer and cook until beans are tender, about 2-1/2 to 3 hours. Take out hamhock, cut meat away from bone and add to pot of beans. Season to taste with salt, pepper, and Louisiana hot sauce. Serve in soup bowls over hot rice.
Tenderize alligator meat to ¼ inch thick (the thinner the better) and cut into long slender strips for frying. In a small mixing bowl, add olive oil, garlic and remaining ingredients. Add tenderized alligator to mixture and allow to marinate overnight. When ready to fry, batter your gator in seasoned flour, dip in egg wash and back to seasoned flour (double batter). Deep fry at 350° for 4-5 minutes until golden brown. Serve with homemade tartar sauce.
In a large pot, boil pasta in salted water until pasta is cooked. Drain pasta and cool under cold running water, set aside.
Heat the oil in a large skillet over medium-high heat. Add the crawfish, shrimp, onions, and cook, about 3 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes, basil, and cook until the tomatoes give up their liquid, about 5 minutes, stirring from time to time. Add the shellfish broth, tomato paste, and heavy cream. Bring to a boil and cook until reduced by 50 percent in volume. Season sauce with salt and pepper. Add cooked pasta and gently toss in the cream sauce. When pasta is heated though, serve in large pastas bowls and top with Parmesans cheese.