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Alligator Seafood Gumbo

Seafood Gumbo, shrimp, oysters, alligator and Andouille along with a nice sourdough baguette. Chopped green onions and parsley for garnish.

Alligator Seafood Gumbo


  • Onions, diced
  • Bell pepper, diced
  • Celery, diced
  • 5 cloves garlic, diced (yeah right, you folks know I used more then that.)
  • 1 tbsp. oil or bacon grease
  • Cajun Seasoning
  • Cayenne pepper
  • Black pepper
  • Thyme dried
  • Oregano
  • Bay leaf
  • Worcestershire sauce
  • Lemon juice cap full
  • Sherry (optional)
  • water or chicken stock
  • Tabasco
  • 1 cup roux
  • shrimp, peeled and deveined
  • Alligator tail meat cut into small pieces
  • Andouille sausage, sliced ¼ inch thick
  • cooked white rice
  • Scallions for garnish
  • Parsley chopped for additional garnish


  1. In a large soup pot, sauté onions, bell pepper, celery, garlic in oil /bacon grease along with butter for about 5 to 10 minutes. Add seasonings and stir until blended.
  2. Add water or stock and bring to a boil. Add roux and stir until dissolved. Add Andouille and alligator pieces; bring back to a boil then reduce to a simmer.
  3. Add sherry and continue to simmer, stirring occasionally for approximately 1 hour with the lid just offset enough to allow for the liquid to reduce some.
  4. Add more stock as needed if it gets to low. Add shrimp and oysters in the last 15 minutes.
  5. Serve over white rice.

Recipe and photo courtesy of Bill Pollard, used with permission.

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