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

Main Ingredient: Wild Game
Preparation Method: Soup/Stew
Cuisine: Creole