Alligator Chili

Recipe courtesy of The Evolution of Cajun and Creole Cuisine, by Chef John Folse

Serves 6

  • 3 pounds alligator meat, diced
  • 1/2 cup oil
  • 2 cups diced onions
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 2 tablespoons diced garlic
  • 2 tablespoons diced jalapeños
  • 1 16-ounce can pinto beans
  • 3 8-ounce cans tomato sauce
  • 1 cup chicken stock
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • salt and cracked black pepper to taste


Alligator Chili

Alligator Chili

Click image to enlarge


In a heavy Dutch oven, heat oil over medium high heat. Add alligator and sauté 20 minutes to render juices. Add onions, celery, bell pepper, garlic, and jalapeños. Sauté until vegetables are wilted, approximately 3 to 5 minutes. Add pinto beans, tomato sauce and chicken stock, bring to a low boil, and reduce to simmer. Add chili powder and cumin, stir well into mixture, and allow to cook one hour, stirring occasionally. Once alligator is tender, season to taste using salt and black pepper. This dish is always served at hunting camp dinners over spaghetti.

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