Recipe courtesy of The Swamp Shack


  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 35 servings
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1 pound (4 sticks) butter

4 pounds alligator sausage

1 1/2 cups minced garlic

4 pounds boneless chicken thighs

1 1/2 cups Creole seasoning

4 yellow onions, chopped

8 cups chicken stock

20 cups converted rice

2 cups tomato sauce

4 red bell peppers, seeded and chopped 

2 green bell peppers, seeded and chopped 

1 bunch celery, chopped


  1. Melt the butter in a 20-quart cast-iron pot over high heat. Cook until browned but not burned. 
  2. Add the sausage and cook for 2 minutes. Add the garlic and cook until pasty, about 2 more minutes. 
  3. Add the chicken thighs and cook, stirring constantly, until they reach 170 degrees F on an instant-read thermometer. Add the Creole seasoning halfway through and break up the thighs into chunks with wooden spoon. 
  4. Add the onions and cook for 2 minutes. Add the chicken stock and bring to a boil. Add the rice and cook over low heat, covered, for 4 minutes. Add the tomato sauce, bell peppers and celery and cook for 10 more minutes. Uncover, stir and remove from the heat.