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: Heat oil over medium-high. Whisk in flour and cook, stirring constantly, until dark chocolate brown, about 20-25 minutes.
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Holy Trinity: Add onion, celery, and bell pepper to roux. Sauté until softened.
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Aromatics: Add garlic, thyme, paprika, cayenne, and bay leaves. Cook 1 minute.
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Browning Alligator: In a separate pan, brown alligator pieces in batches for 3-4 minutes per side. Set aside.
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Building Gumbo: Add tomatoes and stock to the roux mixture. Bring to simmer.
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Meat Addition: Add browned alligator and sliced andouille sausage.
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Simmering: Simmer for 1 1/2 hours until alligator is tender.
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Seafood Addition: Add shrimp (and oysters if using) in the last 5 minutes.
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Final Seasoning: Stir in filé powder, green onions, and parsley. Serve over rice.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
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.
