Alligator Stew and Chicken Rice


Alligator Stew

  • Red Skin Potatoes (Cut into pieces)
  • 2 Quarts of Chicken Broth
  • 1 Onion Chopped
  • Jalapeno Pepper (remove seeds and chop)
  • Carrot (scraped and sliced)
  • 2 Habanero peppers
  • 2 Stalks of celery (chopped)
  • tsp ginger
  • TBS Garlic
  • TBS Basil.
  • Bell Pepper (Chopped)
  • Spanish Pepper (chopped)
  • Old Bay Seasoning
  • Alligator Meat
  • 1 Cup of Heavy Cream
  • Catfish (deboned)
  • Shrimp (peeled and deveined)
  • 4 TBS Butter
  • Juice from 1/2 Lemon

Chicken Rice

  • 1 Cup of Chicken Flavored Rice
  • 2 Cups of Water


Alligator Stew: In pot bring chicken broth to a boil, add pieces of red skin potatoes, add chopped onion, add jalapeno pepper (removing seeds) and chopped. Add chopped carrot. Cut off tops of Habanero peppers, and add to stew. Add celery and a tsp of ginger. Add TBS of garlic. Add TBS basil and stir. Add chopped Green Bell Pepper and Spanish Pepper. Add Old Bay seafood seasoning. Add gator meat and let cook for 15 minutes. Add cream. Then add catfish. Add Shrimp and Butter and squeeze in lemon juice. Cut down heat to med. high and let simmer for 30-45 minutes.

Chicken Rice: Bring 2 Cups of water to a boil. Add chicken flavored rice, bring back to a boil and then cut down heat to simmer. Stir occasionally.

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