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.