Louisiana Alligator Creole Stew
Louisiana Seafood Promotion and Marketing Board
February 27, 2013
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Louisiana Alligator Creole Stew
Makes 12 servings. Recipe is from the Louisiana Seafood Promotion and Marketing Board.
3 tbls. canola oil
4 tbls. minced garlic
2 cups diced onions
11/2 cups diced green bell peppers
1 cup diced celery
1 cup white wine
5 cups chicken stock
48 ozs. canned diced tomatoes
3 cups diced potatoes
2 tbls. dried thyme
2 tbls. dried oregano
2 bay leaves
1/4 tsp. cayenne
2 tsps. Tabasco sauce
1 tsp. Worcestershire sauce
Salt and pepper to taste
4 lbs. alligator, cut into 1-inch cubes
1/4 lb. butter
2 cups chopped green onions
1. Heat oil in an eight-quart stock pot over medium-high heat. Add garlic, onions, peppers and celery. Cook for 6 to 8 minutes, or until onions are translucent and vegetables are tender.
2. Add white wine, chicken stock, canned tomatoes, potatoes, thyme, oregano, bay leaves, cayenne, Tabasco, Worcestershire sauce, salt and pepper. Bring to a simmer and cook for 5 minutes. Add alligator, cover and simmer for 45 minutes.
3. Add butter and green onions, stir until butter is melted. Remove bay leaves and serve.