A flavorful, hearty alligator stew that’s perfect for cool-weather weekends.
Cook/Prep Time: 1 Hour
- 4 lb Louisiana Alligator, 1-inch cubes
- 3 Tbsp Canola oil
- 4 Tbsp 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 oz Tomatoes, canned, diced
- 3 cups Potatoes, medium dice
- 2 Tbsp Thyme, dried
- 2 Tbsp Oregano, dried
- 2 ea Bay leaves
- 1/4 tsp Cayenne
- 2 tsp Original TABASCO® brand Pepper Sauce
- 1 tsp Worcestershire sauce
- Salt, to taste
- Pepper, to taste
- 1/4 lb Butter
- 2 cups Green onions, chopped
- 2 ea French baguette, sliced and toasted
- Heat canola oil in 8-qt. stock pot 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.