Creole Alligator File Gumbo Recipe

Serves/Makes: 3 quarts

Ingredients:

  • 1 pound alligator tail meat, cleaned of connective tissue and diced
  • 2 ounces olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 3 cloves garlic, minced
  • 2 ounces flour, toasted in a 300°F (150°C) oven until light brown
  • 1 teaspoon tomato paste
  • 1 (28-ounce) can whole tomatoes, slightly crushed
  • 12 ounces dry sherry
  • 64 ounces chicken stock
  • 1 pound Andouille sausage, bias-cut into 1/2-inch slices
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 3 tablespoons file powder
  • Hot pepper sauce and Worcestershire sauce, to taste
  • Salt, to taste
How to cook Creole Alligator File Gumbo:
  • Saute Andouille slices in olive oil until lightly browned, add onions, garlic, peppers and celery, sweat until vegetables are translucent.
  • Add toasted flour, file powder, tomato paste and seasonings; stir to evenly coat vegetables and sausage.
  • Add chicken stock, alligator meat, tomatoes, hot pepper sauce, Worcestershire, sherry and salt.
  • Reduce heat and let the gumbo simmer for 1 to 1 1/2 hours.
  • Add additional stock as needed to adjust the consistency of gumbo during cooking, adjust seasonings.
  • Serve the Creole Alligator File Gumbo garnished with steamed white or Basmati rice, chopped parsley and bias-cut scallions.

Notes:

Alligator is low in fat and calories and high in protein. A 100gm alligator serving has 143 calories and 65 mg cholesterol, both less than chicken. Alligator is also an excellent source of niacin, the B12 vitamins, potassium, and phosphorous minerals.

Comments:

Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. The soup is traditionally served over rice.

This recipe for Creole Alligator File Gumbo serves/makes: 3 quarts

The Creole Alligator File Gumbo recipe is adopted from The Chefs' Specials of California Cookbook.

Main Ingredient: Wild Game (more Wild Game recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: Creole (more Creole recipes)

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