Since Kevin suggested piquant sauce, here is a gator piquant I have made many times. It's very good, but I don't know if you can get the meat you need out of the feet, maybe add some chicken too, or tell her the chicken is the gator. Anyhow here's the recipe.
Smoked Alligator & Sausage Piquant
1to 1.5 lb tail meat cut into ½ inch cubes
1 lb smoked beef sausage, Andouille is best (ready to eat)
1 c canola oil
1 c flour
2 c diced onion
2 c diced celery
1 ½ c diced bell pepper
½ c minced garlic
2 10oz cans Ro’tel tomatoes w/green chili’s
4 cans chicken broth (about 2 quarts)
1 tsp salt
1 tsp pepper
1 tbs La hot sauce
Make dark brown roux with the oil and flour
In a large cast iron pot put a little oil in the bottom & brown gator & sauté the onions, celery, bell pepper and garlic 3 to 5 min until veggies are wilted, being careful not to burn the garlic.
Add the sausage & roux, stirring in with veggies.
Add tomatoes and chicken broth, stir well and add salt, pepper and hot sauce.
Bring to rolling boil then put on grill over a 300 degree charcoal fire, or in a 300 degree smoker .
On the grill or in the smoker, it should just barely be bubbling, like in a crock pot.
Throw some hickory chunks on the charcoal to give it a smoke flavor.
Do not put a cover on the pot, but do close the grill.
Cook for 2 to 2 ½ hours until gator is tender.
Serve over rice.