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!
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.
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Groceries you'll need: Ingredients
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.
- 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).
- 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.
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?
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More Cajun recipes I think you'll love
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.
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.
More Gumbo Recipes
Frequently asked questions: FAQ's
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.
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!
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Alligator Gumbo
Video
Equipment
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
Nutrition
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