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Smothered Louisiana Alligator Stew With Brown Rice

Smothered Louisiana Alligator Stew With Brown Rice


  • 1 1/4 lbs. Louisiana Alligator, cut into 1 oz. pieces, pounded thin
  • Cooking spray as needed
  • 3/4 cup red onion, medium-diced
  • 3/4 cup celery, medium-diced
  • 1/2 cup green bell pepper, medium-diced
  • 1/2 cup red bell pepper, medium-diced
  • 3/4 cup button mushrooms, sliced
  • 1 Tbsp. cayenne pepper
  • 4 1/4 cups clam juice
  • 1 Tbsp. cornstarch
  • 2 Tbsp. fresh basil, chopped
  • 3 Tbsp. flat leaf parsley, minced, divided
  • 1/4 cup half & half
  • 2 cups brown rice, cooked, warm
  • 1 Tbsp. parsley, minced


  1. Spray nonstick sauté pan with cooking spray and heat.
  2. Add vegetables, sauté for 1 minute. Add cayenne pepper; sauté for 1 minute. Add 4 cups of clam juice, reserving 1/4 cup; bring to a simmer.
  3. Mix 1/4 cup clam juice with cornstarch and stir; add to the simmering pan.
  4. Add Louisiana Alligator, basil, 2 tbsp. of parsley and half & half, simmer until alligator is cooked, 5 to 6 minutes.
  5. In individual serving bowls, place 1/2 cup of brown rice. Spoon alligator and sauce over rice. Garnish with 1 tbsp. parsley.

Reciipe and photo Courtesy of Louisiana Seafood and Marketing Board, used with permission.

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