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Stewed Alligator In Creole Sauce

  • Yield: 4 appetizer servings


  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell peppers
  • 2 tablespoons minced garlic
  • 3 cups peeled, seeded, and chopped plum tomatoes
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • Salt and cayenne pepper
  • Fresh ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 3 cups chicken stock
  • 1 1/2 cup chopped green onions
  • 1 pound alligator, cut into 1-inch pieces
  • 8 tablespoons butter, at room temperature
  • Crusty loaf of French bread
  • 2 tablespoons finely chopped parsley


  • In a saucepan, heat the olive oil. When the oil is hot, saute the onions, celery, and peppers for 1 minute. Add the garlic and continue sauteing for 1 minute. Stir in the tomatoes, basil, oregano, and thyme. Season with salt, cayenne and black pepper. Add the Worcestershire sauce and chicken stock. Bring the liquid up to a boil. Add the green onions and alligator, cover. Simmer the mixture for 12 minutes. Remove the sauce from the heat and swirl in the butter. Spoon the stew in a shallow bowl. Garnish with parsley. Serve with the crusty bread.