• Prep Time: 1/2 hour
  • Cook Time: 1 hour 20 minutes
  • Serves 4 to 6



¼ cup extra virgin olive oil


2 cups chopped onions


1 tablespoon crushed garlic


½ cup chopped celery


½ cup chopped green or red bell pepper


2 8-ounce cans tomato sauce


1 10-ounce can Rotel tomatoes


(tomatoes and green chilies)


2 tablespoons Worcestershire sauce


¼ teaspoon dried basil


1 bay leaf


¼ teaspoon dried oregano


 2 pounds 1″ cubed Alligator meat, from the tail


¼ cup chopped shallots

¼ cup chopped parsley

2 cups long grain white rice

2 cups water

2 cups chicken stock

¼ teaspoon garlic salt



Sauté onions and garlic in oil until golden brown 5-10 minutes, stirring often. Add celery and bell pepper and sauté until tender 5-10 minutes. Add tomato sauce, Rotel tomatoes, Worcestershire sauce, basil, bay leaf, and oregano. Simmer for 10 minutes.


Add alligator meat, cover, and cook for 40. Add shallots and parsley and cook uncovered for 10 minutes. In a separate pan add rice, water, chicken stock, and garlic salt and bring to boil, reduce to simmer for 20 minutes. Remove bay leaf.

Serve over bed of rice.