Alligator Gumbo Recipes

GOOD NEW ORLEANS CREOLE GUMBO

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

ALLIGATOR GUMBO

Steps:

• For the roux, in a heavy 10-inch skillet (preferably cast iron) combine the oil and flour at medium-high heat, and cook for three minutes, mixing constantly and thoroughly with a long-handled metal whisk or a wooden spoon until smooth. Reduce heat to medium and continue cooking the roux, whisking or stirring constantly so it doesn't scorch, until it turns a darkish peanut-butter brown, about nine minutes. Remove from heat and continue whisking constantly until the roux stops getting darker, about three minutes. Set aside.
• In a heavy 8-quart saucepan, melt the butter over medium heat. Add the garlic and cook until it just starts to turn golden brown. Stir in onions, sweet peppers, celery and bay leaves and cook and stir for one minute. Add tomatoes, sausage, Creole seasoning, and thyme, stirring well. Cook until all vegetables are tender, about five minutes.
• Stir in stock and parsley, mixing well, and bring to a boil over high heat. Reduce the heat and simmer for 15 minutes. Gradually add the reserved roux, stirring constantly until all the roux is thoroughly blended inches Stir in the okra, Worcestershire, hot sauce, kosher salt and pepper. Simmer for 25 minutes, stirring occasionally.
• Next, stir in the shrimp and crabmeat and let the shrimp cook about half-way, about two minutes. Add the oysters and bring to a boil, skimming any foam. Continue cooking just until the oysters are plump and their edges curl, one to two minutes more. Remove from heat. Season the gumbo with more kosher salt and pepper if needed.