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    You are in: Home / Recipes / Alligator Sausage & Crawfish Casserole Recipe
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    Alligator Sausage & Crawfish Casserole

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    • on July 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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    Nutritional Facts for Alligator Sausage & Crawfish Casserole

    Serving Size: 1 (317 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 590.5
    Calories from Fat 282
    Total Fat 31.3 g
    Saturated Fat 14.0 g
    Cholesterol 129.9 mg
    Sodium 1633.3 mg
    Total Carbohydrate 46.8 g
    Dietary Fiber 2.4 g
    Sugars 2.5 g
    Protein 30.1 g

    The following items or measurements are not included:

    alligator sausage


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