Louisiana Alligator Creole Stew

Makes 12 servings. Recipe is from the Louisiana Seafood Promotion and Marketing Board.

3 tbls. canola oil

4 tbls. minced garlic

2 cups diced onions

11/2 cups diced green bell peppers

1 cup diced celery

1 cup white wine

5 cups chicken stock

48 ozs. canned diced tomatoes

3 cups diced potatoes

2 tbls. dried thyme

2 tbls. dried oregano

2 bay leaves

1/4 tsp. cayenne

2 tsps. Tabasco sauce

1 tsp. Worcestershire sauce

Salt and pepper to taste

4 lbs. alligator, cut into 1-inch cubes

1/4 lb. butter

2 cups chopped green onions

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

2. Add white wine, chicken stock, canned tomatoes, potatoes, thyme, oregano, bay leaves, cayenne, Tabasco, Worcestershire sauce, salt and pepper. Bring to a simmer and cook for 5 minutes. Add alligator, cover and simmer for 45 minutes.

3. Add butter and green onions, stir until butter is melted. Remove bay leaves and serve.