Louisiana Alligator Creole Stew Louisiana Alligator Creole Stew Photo provided by the Louisiana Seafood Promotion and Marketing BoardStewing is a great way to cook alligator, which can be somewhat tough. Louisiana Seafood Promotion and Marketing Board Feb. 27, 2013 Comments 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.