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.
Video
Equipment
Ingredients
- 3 lb Alligator Meat
- 1 Quart Buttermilk
- 2 lb Small Shrimp peeled, de-veined tail-off
- 2 lb Smoked Sausage cut into coins
- ½ lb Andouille Sausage diced
- 1 Cup Vegetable Oil
- 1-½ Cups All Purpose Flour
- 2 Yellow Onions diced
- 2 Stalks Celery diced
- 1 Green Bell Pepper diced
- 6 Cloves Garlic minced
- 8 Cups Chicken Stock
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Onion Powder
- 4 Tablespoons Creole Seasoning
- 1 Tablespoon Oregano dried
- 2 Large Bay Leaves
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.
- 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.
- Add the smoked sausage and andouille sausage and cook in the roux for a few minutes, to caramelize the sausage.
- Add the trinity of onions, green pepper and celery. Cook until translucent.
- Add the garlic and cook a further 2 minutes.
- Add the chicken stock, stirring, until combined.
- 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.
- 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.
- 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.
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
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