Gumbo a la Florida

  • Author: Mandy Pagano
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 mins
  • Yield: 12
  • Category: Seafood, Game
  • Cuisine: Creole


This creole gumbo is given a little Sunshine State twist by including gator and a Tallahassee favorite: gluten and sugar-free hot sausage made at Bradley’s Country Store. Feel free to swap out for andouille for a more traditional Louisiana feast. Serve hot over steamed caulirice for the full-on gumbo experience! 


  • 1/4 cup (2 fl oz/ 59 ml) avocado oil
  • 1 oz (28 g) yellow onion, diced
  • 1 oz (28 g) green bell pepper, diced
  • 1 oz celery, diced
  • 2 tsp konjac/glucommanan powder
  • 64 fl oz chicken broth or stock
  • 168 g sliced okra
  • 2 (10 oz/ 284 g) cans mild Rotel (diced tomatoes with green chilies) (20 oz/ 567 g total)
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1/2 tbsp. black pepper
  • 2 tbsp. smoked paprika
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried thyme
  • 1/2 tbsp dried basil
  • 1/2 tbsp sea salt
  • 1 tsp ground cayenne pepper
  • 1 tsp dried parsley flakes
  • 1 lb (16 oz/ 454 g) alligator meat
  • 1 lb (16 oz/ 454 g) pork sausage, Bradley’s hot sausage or similar, sliced on the bias
  • 1/2 lb (8 oz/ 227 g) jumbo lump crab meat
  • 1/2 lb (8 oz/ 227 g) shrimp, shelled, cleaned, and tail off


  1. In a large stockpot, heat the avocado oil over medium. Add the trinity vegetables (celery, bell pepper, and onion) and give them a good stir.
  2. Sprinkle the konjac/glucommanan powder over the cooking vegetables and continue to cook them, stirring constantly, until softened and beginning to brown. Add the sausage and continue cooking until the vegetables are golden and the sausage is beginning to brown.
  3. Add the broth/stock, okra, Rotel, all the seasonings, and gator meat to your pot and stir well.
  4. Bring the mixture to the boil, then reduce the heat to simmer, uncovered, for 2 1/2 hours.
  5. About ten minutes before you’re ready to serve, add the crab meat and shrimp to the pot and stir well to incorporate. It’s ready to eat when the shrimp is bright pink and cooked through.


If you can’t find gator meat, feel free to swap it out for an equal amount of chicken.

Per 1/12 recipe: 270 cal, 25.5 g protein, 16.2 g fat, 6.2 g carbs, 1.86 g fiber, 4.3 NET csrbs


  • Serving Size: 1/12 recipe

Keywords: creole, Louisiana, gumbo, seafood, sausage