Go Back
Gator Gumbo Recipe

Authentic Louisiana Gator Gumbo Recipe

A rich and flavorful Southern classic, this Gator Gumbo Recipe combines tender alligator meat, smoky andouille sausage, and the traditional Cajun “holy trinity” of onion, celery, and bell pepper. Built on a slow-cooked dark roux and simmered in seasoned stock, this gumbo captures Louisiana comfort in a single bowl. Serve it over hot white rice for an unforgettable, hearty meal.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6
Course: Main Course
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • Serves 6–8
  • 1½ –2 lbs alligator meat cubed (tail or tenderloin preferred)
  • 12 oz andouille sausage sliced into half-moons
  • ¾ cup vegetable or canola oil
  • ¾ cup all-purpose flour
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 3 ribs celery diced
  • 4 cloves garlic minced
  • 2 cups okra sliced (fresh or frozen, optional)
  • 1 cup crushed tomatoes optional, for Creole-style gumbo
  • 6 –7 cups chicken or seafood stock warmed
  • 2 bay leaves
  • 2 –3 Tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • 1 –2 tsp Worcestershire sauce
  • Hot sauce to taste
  • Cooked white rice for serving
  • Scallions and parsley chopped (for garnish)
  • Filé powder optional, to finish

Equipment

  • Heavy Dutch oven or large stockpot
  • Wooden spoon or roux whisk
  • Cutting board and sharp chef’s knife
  • Measuring cups & spoons
  • Heatproof ladle
  • Serving bowls
  • Optional: Cast-iron skillet (for browning sausage)

Method
 

  1. Brown the sausage: In a large Dutch oven, cook andouille slices over medium heat until browned. Remove and set aside.
  2. Make the roux: In the same pot, add oil and flour. Stir constantly with a wooden spoon over medium-low heat until the roux turns dark brown about 25–40 minutes. Do not let it burn.
  3. Add the vegetables: Stir in onion, bell pepper, and celery. Cook for 5–7 minutes until softened. Add garlic and cook 30 seconds more.
  4. Season the base: Stir in Cajun seasoning, smoked paprika, thyme, salt, and pepper. Let the spices bloom for 30 seconds.
  5. Build the gumbo: Gradually whisk in the warm stock, a little at a time, to avoid lumps. Add bay leaves, Worcestershire sauce, and crushed tomatoes if using.
  6. Simmer and thicken: Add okra (optional). Simmer uncovered for about 20–25 minutes, stirring occasionally.
  7. Add the gator and sausage: Return the browned sausage to the pot and add the alligator meat. Simmer gently for 10–15 minutes, or until the gator is opaque and tender. Avoid boiling.
  8. Finish and taste: Adjust seasoning with salt, pepper, and hot sauce. If desired, stir in a pinch of filé powder off the heat for extra richness.
  9. Serve: Spoon the gumbo over cooked white rice. Garnish with chopped scallions and parsley. Serve hot with cornbread or crusty bread.

Notes

  • Alligator meat tips: The tail or tenderloin cuts are best for tenderness. You can marinate in buttermilk for 30 minutes to reduce gaminess.
  • Roux care: If it smells burnt or turns black, start over—burnt roux ruins gumbo flavor.
  • Make-ahead: Gumbo tastes even better the next day after the flavors meld.
  • Storage: Keep leftovers refrigerated for up to 4 days or frozen for up to 3 months.
  • Substitutions: Chicken, shrimp, or crawfish can replace alligator if unavailable.
  • Heat level: Adjust Cajun seasoning and hot sauce to preference.
  • Gator Gumbo Recipe