A cajun, about to mysteriously make alligator tail not only edible, but exquisitely tasty.

Cajuns, natives of southern and southwestern Louisiana, have a cuisine which is seemingly able to transform anything that at one point had a pulse into delicious food. Seemingly, they frequently try to disprove this hypothesis about their cuisine by cooking animals that are not commonly used for food. As of yet, there has been no evidence to falsify this hypothesis. The first step in this culinary alchemy involves making a roux.