Creole-Style Alligator - Tony Chachere's
This alligator-style gumbo is mixed with a blend of bell pepper, onions, celery and some Cajun spices for intense flavor, and best served over a bed of rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tonychachere.com.
Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Can opener
Ingredients
- 4 Pounds Alligator Meat
- 4 Tablespoons Margarine
- 1 Cup Bell Pepper, Chopped
- 1 Cup Onions, Chopped
- 2 Cups Celery, Chopped
- 1/2 Cup All-Purpose Flour
- 3 Dashes Tony’s Original Creole Seasoning
- 2 Tablespoons Brown Sugar
- 2 Cans Tomatoes
- 3 Whole Bay Leaves
- 8 Whole Cloves
- 1/3 Teaspoon Hot Pepper Sauce
- 1 Tablespoon Lemon Juice
- 2/3 Cup White Wine
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