Creole Alligator File Gumbo Recipe

Serves/Makes: 3 quarts


  • 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.


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.


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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