Alligator Creole or Gumbo

Alligator Creole or Gumbo


  • 2 tablespoons unsalted butter
  • 1 large green bell pepper, cored, seeded and diced
  • 1 large onion, chopped coarse
  • 1 1/2 cup chopped celery
  • 1 pound ripe tomatoes, cored and chopped coarsely
  • 1/3 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 bay leaves
  • 4 whole cloves
  • 1/4 teaspoon hot red pepper flakes
  • Salt and freshly ground black pepper to taste
  • 1 1/2 pound alligator (pork loin may be substituted) in bite-size pieces


Melt the butter over medium-high heat in a large, non-reactive skillet (enamel-lined or stainless steel, for example). Add the pepper, onion and celery. Saute, stirring frequently, until the vegetables are translucent, about 10 minutes. Stir in the tomatoes. Add the wine, lemon juice and Worcestershire sauce. Stir in the bay leaves, cloves and pepper flakes. Season with salt and pepper. Bring the mixture to a boil over high heat. Add the alligator meat, stir and return to a boil. Reduce the heat to medium-low%3B cover and cook, stirring occasionally, until the meat is cooked and tender, 15 to 20 minutes (if using pork, cook 5 minutes longer). Remove the bay leaves and cloves%3B adjust seasoning if necessary. Serve immediately. Yield: 4 servings.

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