• Skip to main content
  • Skip to primary sidebar

The Cagle Diaries logo

menu icon
go to homepage
  • About
  • Subscribe
  • Recipes
  • Contact Us
subscribe
search icon
Homepage link
  • About
  • Subscribe
  • Recipes
  • Contact Us
×
Home » Recipes » Gumbo Recipes

Alligator Gumbo


Prep Time :15 minutes mins
Cook Time :2 hours hrs 30 minutes mins
Total Time :1 day d 2 hours hrs 45 minutes mins
Servings :12
Jump to Recipe
a ladle full of alligator gumbo - with shrimp alligator and sausage
a ladle full of alligator gumbo - with shrimp alligator and sausage

Published: Feb 12, 2024 · Modified: May 12, 2025 by Melanie Cagle · Leave a Comment

A delicious change-up from the usual Gumbo - Alligator Gumbo has all the usual flavors you would expect from a Cajun Gumbo, but with Alligator added. The smoked sausage helps give that extra profile that you just can't get from anything else and throw in some shrimp, because - why not!? C'est Bon!

a ladle full of alligator gumbo - with shrimp alligator and sausage
Alligator Gumbo
Save Recipe

WANT TO SAVE THIS RECIPE?

Enter your email below and we'll send you the recipe straight to your inbox (and more recipes sent periodically!)


Traditionally we eat Gumbo during the colder months. As soon as the first cold front comes through Louisiana out comes the Gumbo Pots! Any excuse really. To be honest, we do sometimes make it in the summer too because it's just too good. That's one of the great things about Cajun food.

This was inspired by my Louisiana Seafood Gumbo and my Chicken and Sausage Gumbo, which are also super delicious. This recipes is very similar but instead of using a more seafood base (and stock) I chose to go with a meaty base.

Jump to:
  • Groceries you'll need: Ingredients
  • Recipe walkthrough: Instructions
  • Recipe variations and substitute ideas
  • More Cajun recipes I think you'll love
  • Necessary gear: Equipment
  • How to store leftovers
  • Mel's kitchen notes
  • Melanie Cagle
  • More Gumbo Recipes
  • Frequently asked questions: FAQ's
  • Alligator Gumbo
  • 💬 Comments

Groceries you'll need: Ingredients

ingredients laid out for an alligator gumbo

See recipe card for quantities.

Recipe walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

four images of recipes steps for making an alligator gumbo
  • Step 1: Soak the alligator meat in seasoned buttermilk overnight.
  • Step 2: Add the flour and oil to a large Dutch Oven (or heavy bottomed pot) and cook the roux until dark.
  • Step 3: While the roux is cooking, chop all your vegetables and sausages, but DON'T BURN THE ROUX!
  • Step 4: Add the smoked sausage and cook a few minutes until caramelized (golden brown).
four images of recipes steps for making an alligator gumbo
  • Step 5: Add the trinity of onion, bell peppers and celery and cook until translucent. Then add the garlic and cook another 2 mintues.
  • Step 6: Add the chicken stock turn up to a medium-high heat and stir until well combined.
  • Step 7: Add the seasonings then cover. Cook on a medium-low heat for one hour - stirring occasionally.
  • Step 8: Drain the alligator meat and add to the pot. Stir well and cover again. Cook 1 hour.
  • Step 9: Add the shrimp and cook another 5 minutes. Turn off the heat.
  • Step 10: Serve with white rice and potato salad. Offer some hot pepper sauce and Gumbo File.
two images of recipes steps for making an alligator gumbo

Hint: Chopping the smoked sausage and the andouille sausage into different shapes help identify it when serving. Andouille can sometimes be hot/spicy and the kiddos don't appreciate it. By cutting it smaller it's easier to eat without too much spice at one time.

Recipe variations and substitute ideas

  • Okra - instead of making the roux you could use okra instead. This was the original way to make Gumbo yesteryear and it thickens the soup.
  • Eggs - Add a few boiled eggs at the end for some surprise treats. The egg soaks up the flavor of the alligator gumbo and becomes super delicious.
  • Seafood Stock - use seafood stock instead of chicken stock for it to have a more seafood taste.
  • Crab Meat - if you choose to make it more seafood based you could add crab meat too.
  • Spicy - add hot sauce to the dish if you like it spicier.
  • Picky Kid friendly - don't add the andouille sausage.
  • Green Onions - Add at the end for a little extra (and for garnish)
  • Parsley - can be added at the end for a little extra too.
  • Oysters - cos why not?

Sharing is Caring - Like Us On Facebook

The Cagle Diaries

More Cajun recipes I think you'll love

  • Bowl of crawfish etouffee with rice scoop in the middle.
    Cajun Crawfish Etouffee
  • Po Boy bread filled with crispy fried oysters and remoulade sauce drizzled over the top
    Oyster Po'Boy
  • Close up of fried crab claws and a dip.
    Fried Crab Claws
  • Close up of boudin balls with a hint of the mustard cream sauce peeking in, sprinkled with green onions on top.
    Deep Fried Boudin Balls

You should also try making your own Andouille Sausage Recipe at home too, my recipe shows you an easy way to do this!

Try this Turtle Soup recipe too, it's a New Orleans classic.

a pot full of alligator gumbo with sausage and shrimp

Necessary gear: Equipment

For this recipe I like to use my Dutch Oven, but sometimes my Gumbo gets a little too big for it. In which case, I switch over to my big stock pot. It inevitably happens, I think I'll fit it, then end up having to transfer! See recipe card below for a link.

How to store leftovers

Once cooled completely store in an airtight container in the refrigerator, for up to 3 days.

It will freeze ok, add to a freezer safe container and freeze for up to 3 months.

Mel's kitchen notes

For best results don't skimp on time to soak the alligator meat, it's important for it to be as tender as possible. I like to give it a good 24 hours in the seasoned buttermilk.
Also, alligator meat tends to be very bland so don't skimp on the seasonings in the buttermilk too, add as much as you feel comfortable - then add a little more.

About The Author

Melanie Cagle

Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.

Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.

About Mel

More Gumbo Recipes

  • Image cropped square of a ladle full of poule d'eau gumbo with andouille sausage.
    Earthy Poule D'eau Gumbo
  • An overhead image of a pot of beef gumbo with a ladle spooning some out.
    Beef Gumbo
  • Close up of a bowl of leftover turkey with andouille and rice.
    Leftover Turkey and Andouille Gumbo
  • Overhead shot of a ladle coming out of a slow cooker with gumbo.
    Slow Cooker Gumbo

Frequently asked questions: FAQ's

How do I make my Gumbo more flavorful?

It's important that the roux is cooked nice and slow... then it's also super important to pick the right sausage (as this imparts a lot of flavor). Then, seasoning comes into play too.

Should Gumbo be thick or soupy?

Gumbo is actually classified as a soup. It should definitely not be thick. I like to think of the consistency of a broth, with a little more body.


If you’ve tried this Alligator Gumbo or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!

You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!

a loaf tin with banana bread with mayo on a cooling rack

Viral Recipe Alert!

Banana Bread

Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!

Get the recipe
a ladle full of alligator gumbo - with shrimp alligator and sausage
Print (Email Required)

Alligator Gumbo

Delicious Cajun Alligator Gumbo with shrimp and sausage. Tasty, smoky and full of seasoning this dish is a surprising change from the usual.
Prep Time15 minutes mins
Cook Time2 hours hrs 30 minutes mins
Soaking Time1 day d
Total Time1 day d 2 hours hrs 45 minutes mins
Servings: 12
Cuisine: Cajun and Creole
Author: Melanie Cagle
Prevent your screen from going dark

Video

Equipment

  • Dutch Oven
  • Stock Pot

Ingredients

Marinade Step

  • 3 Pounds Alligator Meat
  • 1 Quart Buttermilk
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 2 Tablespoons Creole Seasoning

Alligator Gumbo

  • 1-½ Cups All Purpose Flour
  • 1 Cup Vegetable Oil
  • 2 Pounds Smoked Sausage cut into coins
  • ½ Pound Andouille Sausage diced
  • 2 Each Yellow Onions diced
  • 2 Ribs Celery diced
  • 1 Each Green Bell Pepper diced
  • 6 Cloves Garlic minced
  • 8 Cups Chicken Broth
  • 1 Tablespoons Garlic Powder
  • 1 Tablespoons Onion Powder
  • 2 Tablespoons Creole Seasoning
  • 1 Tablespoon Dried Oregano dried
  • 2 Each Bay Leaves
  • 2 Pounds Small Shrimp peeled, de-veined tail-off

Instructions

  • Add the alligator to an airtight container and cover with buttermilk, 1 Tablespoon of Onion Powder, 1 Tablespoon Garlic Powder and 2 Tablespoons Creole Seasoning. Soak in the refrigerator overnight.
    3 Pounds Alligator Meat, 1 Quart Buttermilk, 1 Tablespoon Onion Powder, 1 Tablespoon Garlic Powder, 2 Tablespoons Creole Seasoning
  • Start making your roux. Add the flour and oil to a large soup pot. Cook on medium heat stirring about every minute or so to make sure you don't burn it. You want your roux to look as dark as Hershey Chocolate.
    1 Cup Vegetable Oil, 1-½ Cups All Purpose Flour
  • Add the smoked sausage and andouille sausage and cook in the roux for a few minutes, to caramelize the sausage.
    2 Pounds Smoked Sausage, ½ Pound Andouille Sausage
  • Add the trinity of onions, green pepper and celery. Cook until translucent.
    2 Each Yellow Onions, 2 Ribs Celery, 1 Each Green Bell Pepper
  • Add the garlic and cook a further 2 minutes.
    6 Cloves Garlic
  • Add the chicken stock, stirring, until combined.
    8 Cups Chicken Broth
  • Add 1 Tablespoon Garlic Powder, 1 Tablespoon Onion Powder, 2 Tablespoons Creole Seasoning, 1 Tablespoon Oregano and 2 Bay Leaves. Stir and cover the pot. Turn the heat to low to allow a good simmer.
    1 Tablespoons Garlic Powder, 1 Tablespoons Onion Powder, 2 Tablespoons Creole Seasoning, 1 Tablespoon Dried Oregano, 2 Each Bay Leaves
  • Cook for 1 hour like this.
  • Drain the alligator from the buttermilk and add to the gumbo. Cover again and cook another 1 hour.
  • Add the shrimp cook to a rolling simmer for about 5 minutes.
    2 Pounds Small Shrimp
  • Turn off the heat and serve on rice, with potato salad.

Notes

Have some gumbo file handy to offer when serving.
It is important to soak the alligator meat as it tends to be quite a tough type of meat. Soaking in the buttermilk overnight will ensure it's soft.
I used the tenderloin (from the tail) - it's the most tender part of the alligator.
Traditionally Okra is used to thicken soups (back in the day). Gumbo actually translates to Okra. I however am not a fan and prefer to use a roux.
American alligators are in abundance in the south and you can pick up alligator meat from a local meat market - or if you're lucky like we are - happen to know some alligator hunters. This is something you have to be licensed for though, it's not something anyone can just go out and do.
If you find your Gumbo is a little too thick you can add some boiling water or extra stock.
Did You Make This?Please consider Leaving a Review!

Nutrition

Serving: 1g | Calories: 599kcal | Carbohydrates: 22g | Protein: 43g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 24g | Cholesterol: 179mg | Sodium: 2012mg | Fiber: 1g | Sugar: 6g

Sign Up for my emails and never miss another recipe!

I'll never share your email, or send you spam. Pinkie Promise!

More Gumbo Recipes

  • a close up of a bowl of chicken and sausage gumbo with a spoon sitting in it, looks like it's about to lift up, with some rice too
    New Orleans Chicken and Sausage Gumbo Recipe
  • Close up of a bowl of seafood gumbo with a pile of rice and a spoon digging into it.
    Authentic Louisiana Seafood Gumbo Recipe
  • A bowl of gumbo, showing What To Serve With Seafood Gumbo.
    What To Serve With Seafood Gumbo
299 shares
  • Facebook
  • X
  • Email

Filed Under: Cajun Recipes, Dinner Recipes, Gumbo Recipes, Lunch Recipes, Mardi Gras Recipes, Seafood Recipes, Soup Recipes, Southern Recipes

Reader Interactions

Comments

No Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Primary Sidebar

Momma Cagle!

Picture of Melanie Cagle standing in front of her stove, in the kitchen.

I'm Melanie, I am mom to two beautiful children and married to James - my American sweetheart (I'm British).  A transplant in Houma, South Louisiana I have found a love for all Cajun and Creole food.
Learn more about me...

CAJUN FAVORITES

  • Bowl of crawfish etouffee with rice scoop in the middle.
    Cajun Crawfish Etouffee
  • Close up of boudin balls with a hint of the mustard cream sauce peeking in, sprinkled with green onions on top.
    Deep Fried Boudin Balls
  • A tray of boiled crabs with veggies and dipping sauce.
    Authentic Louisiana Crab Boil Recipe: Spicy Cajun Seafood Feast
  • Close up of a bowl of seafood gumbo with a pile of rice and a spoon digging into it.
    Authentic Louisiana Seafood Gumbo Recipe
  • A large platter of fried catfish nuggets with some lemon wedges and a tartar sauce.
    Fried Catfish Nuggets
  • Close up of some pinto beans and sausage on a spoon over a crock pot.
    Crock Pot Pinto Beans

Footer

↑ back to top

About

as seen on logo images

Terms & Conditions | Accessibility Policy | Contact

As an Amazon Associate I earn from qualifying purchases.

©2025 Copyright The Cagle Diaries. All rights reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required