Creole-Style Alligator

Aug 07, 2017
This alligator-style gumbo is mixed with a blend of bell pepper, onions, celery and some cajun spices for intense flavor. It is best served over a bed of rice.
Prep time: 15 minutes   Cooking time: 45 minutes   Serves: 15   


4 Lb. Alligator Meat
4 Tbsp. Margarine
1 Cup Chopped Bell Pepper
1 Cup Chopped Onions
2 Cup Chopped Celery
1/2 Cup All-Purpose Flour
3 Dashes Tony Chachere's Original Creole Seasoning
2 Tablespoon Brown Sugar
2 Cans of Tomatoes
3 Whole Bay Leaves
8 Whole Cloves
1/3 Tsp. Hot Pepper Sauce
1 Tbsp. Lemon Juice
2/3 Cup White Wine


1: In a Dutch oven, melt margarine and add bell pepper, onions, and celery.
2: Sautée for 10 minutes or until vegetables are tender.
3: Add flour and blend thoroughly.
4: Add tomatoes gradually while stirring.
5: Add Tony Chachere's Original Creole Seasoning, sugar, bay leaves, cloves and hot pepper sauce.
6: Bring to a boil.
7: Add alligator meat to mixture and return to a boil.
8: Reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
9: Remove from heat; discard bay leaves and cloves.
10: Stir in lemon juice and white wine.
11: Serve over steamed rice.

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