Backwoods Surf-n-Turf Andouille and Alligator chil

William Smith


Ok don't kill me for using a can chili. This recipe was created for a food champ chili contest where I had to use a can of Hormel chili with no beans as the base for this free style chili. Its actually not to bad once you taste it and put your own spin on it per say.

Blue Ribbon Recipe

I've never had alligator before and never thought of it in chili, so this recipe caught my eye. Wow! The mix of meats is just right. You can taste the creole seasoning added, but it's not overwhelming. The chili's chunky and stick-to-your-ribs good. The Test Kitchen


★★★★★ 1 vote

25 Min
30 Min
Stove Top


Add to Grocery List

  • 1/2 lb
    diced andouille sausage
  • 1/2 lb
    alligator meat diced
  • 1 large
    bread bowl
  • 3 tsp
    chili powder
  • 2 tsp
  • 2 can(s)
    diced petite tomatos drained
  • 2 can(s)
    hormel chili no beans large
  • 1 medium
    diced white onion
  • 1 medium
    green bell pepper diced small
  • ·
    salt and pepper to taste
  • 1 clove
    minced garlic
  • 3 tsp
    creole seasoning
  • 4 Tbsp
    butter, softened unsalted

How to Make Backwoods Surf-n-Turf Andouille and Alligator chil


  1. take the sausage and alligator and season with the creole seasoning thoroughly, take a med heavy duty pot and heat on high and add the butter and let melt. Once melted cook the sausage and the alligator together until cooked all the way through. It will take about 10 min until golden brown or so. Once cooked, drain on a paper towel lined plate and set aside
  2. Take the onions and peppers and garlic and sweat them in a pan on med high heat, about for to 5 min or so. Add the canned chili, tomatoes and the seasoning and mix it all together and let it simmer for 20 to 30 min.
  3. After simmering for ten minutes, add the meat and let it finish simmering.
  4. Once its finished simmering, take and cut the top of the bread bowl off, so it looks like a lid. Take the inside of the bread out and fill with the chili and enjoy

Printable Recipe Card

About Backwoods Surf-n-Turf Andouille and Alligator chil

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: Cajun/Creole

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