Alligator Gumbo
Alligator Recipe
1Setup & Prepare
Cultural Context
This dish represents the pinnacle of Creole cooking, where alligator joins the holy trinity of Louisiana cuisine in a complex, deeply flavored stew. Gumbo reflects the multicultural heritage of Louisiana, combining French roux techniques, African okra traditions, and Native American filé powder in a dish that celebrates the bounty of the bayou.
2Ingredients
Shopping List
3Cooking Instructions
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Roux Preparation: Heat oil in large, heavy Dutch oven over medium heat. Gradually whisk in flour, cooking and stirring constantly until roux reaches dark chocolate color, about 20-25 minutes. This is the soul of the gumbo.
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Holy Trinity: Add onion, bell pepper, and celery to roux. Cook, stirring frequently, until vegetables soften, about 8 minutes.
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Aromatics: Add garlic and cook 1 minute until fragrant.
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Meat Addition: Add cubed alligator and andouille sausage. Cook, stirring, until alligator is lightly browned, about 5 minutes.
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Stock Integration: Gradually add stock, whisking constantly to prevent lumps. Add tomatoes, bay leaves, thyme, paprika, and cayenne.
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Simmering: Bring to boil, then reduce heat and simmer covered for 1.5 hours until alligator is tender.
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Seafood Addition: Add shrimp and oysters (if using) during last 10 minutes of cooking.
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Final Seasoning: Remove from heat and stir in green onions, parsley, and filé powder. Season with salt and pepper.
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Service: Serve over white rice in deep bowls. Provide hot sauce on the side.
4Chef's Notes & Pairings
Chef's Notes
- The dark roux is crucial - don't rush this step or the gumbo lacks depth
- Add filé powder off heat to prevent it from becoming stringy
- Gumbo improves in flavor after resting overnight
Wine Pairing
A crisp Sancerre or Albariño provides the acidity to cut through the rich roux while complementing the seafood elements.
Nutrition Facts
Per serving: 445 calories, 38g protein, 22g fat, 24g carbohydrates. Complex, protein-rich comfort food with deep Creole flavors.
