• Tommy Centola

Alligator Creole

This recipe is from my cookbook, Creole & Cajun Comfort Food.


Alligator is the big dog of the Louisiana swamps. Not a fish, an alligator dish is included in the chapter, because it is more a fish than a shellfish. What better way to cook alligator than an Alligator Creole.

2 tablespoons butter

1 large green bell pepper, diced

1 large onion, chopped

1 1/2 cups celery, chopped

1 pound tomatoes, chopped

1/3 cup dry white wine

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

2 bay leaves

4 whole cloves

1/4 teaspoon red pepper flakes

Creole seasoning to taste

1 1/2 pound alligator, cut into bite-size pieces.

Melt the butter over medium-high heat in a large skillet. Add the pepper, onion and celery. Sauté, stirring frequently, until the vegetables are translucent, about 10 minutes. Stir in the tomatoes. Add the wine, lemon juice and Worcestershire sauce. Stir in the bay leaves, cloves and pepper flakes. Season with Creole seasoning. Bring the mixture to a boil. Reduce the heat to medium-low. Cover and cook, stirring occasionally, until the meat is cooked and tender, 15 to 20 minutes. Remove the bay leaves and cloves. Adjust seasoning if necessary. Serve over coked rice or pasta.


Enjoy!!!

Creole & Cajun Comfort Food is now available online.

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Good Cooking, Good Eating and Good Living!!!

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