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:

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

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