Heat canola oil in an 8-quart stockpot over medium-high heat. Add garlic,
onions, green peppers and celery.
Cook for 6-8 minutes, until onions are translucent and vegetables are tender.
Add white wine, chicken stock, canned tomatoes, potatoes, thyme, oregano,
bay leaves, cayenne, Tabasco® and Worcestershire. Season to taste with salt
and pepper. Bring to simmer, and cook for 5 minutes.
Add Louisiana alligator to stew. Cover and simmer for 45 minutes.
Add butter and green onions to stew and stir until melted.
Remove bay leaves.
Serve with sliced toasted French bread.
Cooking/Prep Time: 1 hour | Serves 12
Reprinted with permission from