Courtesy of the Louisiana Seafood Promotion & Marketing Board

Yields 6 entree portions

2 lbs. Louisiana Alligator, cut into 1-inch cubes
1 Tbsp. Canola Oil
2 Tbsp. Garlic, minced
1 cup Onions, small dice
¾ cup Green Bell Peppers, small dice
½ cup Celery, small dice
½ cup White Wine
3 cups Chicken Stock
24 oz. Canned Diced Tomatoes
1 ½ cups Potatoes, medium dice
1 Tbsp. Dried Thyme
1 Tbsp. Dried Oregano
1 Bay Leaf
1/8 tsp. Cayenne
2 tsp. Original TABASCO® Brand Pepper Sauce
1 tsp. Worcestershire Sauce
Salt to taste
Pepper to taste
¼ lb. Butter
1 cup Green Onions, chopped
1 Baguette, sliced & toasted

Heat canola oil in 8-quart stock pot over medium-high heat. Add garlic, onions, green peppers and celery. Cook for 6-8 minutes, until onions are translucent and vegetables are tender.

Add white wine, chicken stock, tomatoes, thyme, oregano, bay leaf, cayenne, Tabasco® and Worcestershire. Season to taste with salt and pepper. Bring to simmer and cook for 5 minutes.

Add Louisiana Alligator cubes to stew. Cover and simmer for 45 minutes. Add butter and green onions to stew and stir until butter melts. Remove bay leaf.

Serve with sliced, toasted baguette