Louisiana Alligator Creole Stew

Louisiana Alligator Creole Stew


  • 4 pounds Louisiana alligator, 1-inch cubes
  • 3 tablespoons canola oil
  • 4 tablespoons garlic, minced
  • 2 cups onions, medium dice
  • 1 1/2 cups green bell peppers, medium dice
  • 1 cup celery, medium dice
  • 1 cup white wine
  • 5 cups chicken stock
  • 48 ounces canned tomatoes, diced
  • 3 cups potatoes, medium dice
  • 2 tablespoons dried thyme
  • 2 tablespoons dried oregano
  • 2 bay leaves
  • 1/4 teaspoon. cayenne
  • 2 teaspoons original Tabasco® brand pepper sauce
  • 1 teaspoon Worcestershire sauce
  • Salt, to taste
  • Pepper, to taste
  • 1/4 pound butter
  • 2 cups green onions, chopped
  • 2 French baguettes, sliced and toasted


  1. Heat canola oil in an 8-quart stockpot over medium-high heat. Add garlic, onions, green peppers and celery.
  2. Cook for 6-8 minutes, until onions are translucent and vegetables are tender.
  3. 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.
  4. Add Louisiana alligator to stew. Cover and simmer for 45 minutes.
  5. Add butter and green onions to stew and stir until melted.
  6. Remove bay leaves.
  7. Serve with sliced toasted French bread.

Cooking/Prep time: 1 hr | Serves 12

Recipe and photo used with permission from: louisianaseafood.com

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