Alligator Sausage & Crawfish Casserole

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.