Alligator Seafood Gumbo
Seafood Gumbo, shrimp, oysters, alligator and Andouille along with a nice
sourdough baguette. Chopped green onions and parsley for garnish.
- Onions, diced
Bell pepper, diced
5 cloves garlic, diced (yeah right, you folks know I used
more then that.)
1 tbsp. oil or bacon grease
Lemon juice cap full
or chicken stock
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
chopped for additional garnish
- 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.
- 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.
- 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.
- Add more stock as needed if it gets to low. Add shrimp and oysters in
the last 15 minutes.
- Serve over white rice.
Recipe and photo courtesy of
Bill Pollard, used with
Cajun Recipes Cajun and Creole Recipes