Cut the larger pieces of crocodile into three equal pieces. Cut the smaller ones in half. Set the crocodile in a small bowl and toss with Cajun spice.
Heat the oil in 9” skillet set over medium-high. When the oil is hot, add the crocodile and sear on all sides. Now add the beer and bring to a gentle simmer. Reduce heat as needed, to maintain that gently simmer. Simmer the crocodile until the beer has almost completely evaporated and formed bit of a glaze around the meat, about 12 minutes. Remove pan from the heat and set crocodile aside for now.
Place the oil in 8” wide pot set over medium heat. Stir in flour, creating a roux. Cook and frequently stir the roux until nut brown in colour (do not burn), about 4 minutes. Add the bell pepper, onion, celery, garlic, thyme, cayenne, cumin, paprika and bay leaf, and cook 1 to 2 minutes more.
Very slowly mix in the tomatoes. When the mixture starts to thicken, slowly mix in the broth, now add the crocodile. Bring to a gentle simmer, and simmer gumbo 30 minutes, or until lightly thickened and the crocodile is tender.
Cajun spice is sold in bottles in the bottled herb and spice aisle. If it contains salt, you may not need to use any additional salt to season the gumbo.
To grill sausages, preheat your grill to medium-high. Grill sausages 6 to 8 minutes, turning occasionally, or until cooked through. If roasting, preheat the oven to 375˚F. Place the sausages in a parchment paper-lined roasting pan. Roast, turning once, until golden and cooked through, about 20 to 25 minutes. Cooked, peeled prawns are available in our Seafood Department showcase.