Recipe: Chef Kevin Belton's Andouille & Alligator Gumbo

NEW ORLEANS — Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with free Cajun recipes.

Click here to download the free cookbook as well as the previous editions with Recipes for Lent, Global Cuisine and Holiday Recipes.

Andouille & Alligator Gumbo

Ingredients:

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 2 cups chopped onion
• 1 cup chopped green pepper
• 1 cup chopped celery
• 3 bay leaves
• 1 1/2 tbsp kosher salt
• 1 tbsp pepper
• 3 tbsp Creole seasoning
• 1 tsp cayenne pepper
• 6 cups basic shrimp stock
• 1 1/2 lb andouille sausage, sliced
• 1 lb alligator meat cubed

Directions:

1. In a large Dutch oven on the stovetop, heat oil. Gradually add flour to form a roux stirring continuously as not to burn. When it reaches the color of chocolate, add onions and cook until transparent, about 5 minutes. Add bell pepper and celery and continue to cook in the roux until softened, about 4 minutes. Stir in the seasonings.
2. Add the stock slowly. Add andouille and alligator stir. Bring to a boil and simmer for 1 hour.
3. Serve with cooked rice

More Recipes by Chef Kevin Belton:

• Recipe: Roast Beef Debris Po'boy
• Recipe: Lime and Jalapeno Flank Steak Tacos by Chef Kevin Belton

Watch Chef Kevin Belton every Tuesday morning on Eyewitness Morning News on WWL-TV and WUPL.

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