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Nutrition Facts
Serving Size 1 (395g) Recipe makes 8 servings The following items or measurements are not included below: alligator sausage
Calories 590
Calories from Fat 282		(47%)
Amount Per Serving		%DV
	Total Fat 31.4g	48%
	Saturated Fat 14.1g	70%
	Monounsaturated Fat 11.8g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 129mg		43%
Sodium 1633mg		68%
Potassium 770mg		22%
Total Carbohydrate 46.8g		15%
	Dietary Fiber 2.5g	9%
	Sugars 2.5g
Protein 30.1g		60%
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Alligator Sausage & Crawfish Casserole

Recipe #72287 | 1½ hours | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Iowahorse
Oct 2, 2003

SERVES 8 -10 (change servings and units)

Ingredients

1 lb alligator sausage, crumble,brown,drain
1 lb crayfish tail
1 lb smoked sausage, sliced
2 cups converted rice
1 (10 ounce) can rotelle tomatoes and green chilies
1 can onion soup
1 can beef consomme
1 bunch green onion, chopped
1 lb mushroom, sliced
10 ml garlic, minced
2 bay leaves
1 tablespoon creole seasoning
1 tablespoon black pepper
1/4 lb butter or margarine

Directions

1
Mix alligator sausage with remaining ingredients.
2
Place in a covered casserole or pan and cook in preheated 350 degree oven for 1 hour.
3
After 30 minutes, stir well and continue cooking for the remaining time.
4
Let cool, uncovered, for a few minutes and serve.

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Featured Reviews for This Recipe

From: Chef Stevo

On Jul 17, 2007

Thank you Iowahorse for posting this recipe. I am going to a Cajun Food New Years party and this used most of the ingredients that I had ordered from Poche's market on the web. I substituted pork and crawfish sausage for the tails. I had smoked alligator and pork sausage and smoked andouille sausage and a little chaurice sausage. I didn't have a can of onion or beef consomme so I made 4 cups of Lipton's onion soup from their package and stirred 2 tablespoons of beef base into it. I used a sweet onion because I had no green onions and I used Cajun seasoning from a recipe on Zaar instead of Creole. This also took an extra hour to cook in a Le Creuset roasting pan covered with foil with the oven preheated to 350*F. I guess those thick enameled - cast iron pans just take longer to heat up. This still turned out pretty good and HOT from all the sausages and spices. I think it needs a bit more garlic and a brown roux or cheese added to it, but that's just me.

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