Top Review by Chef Stevo
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.
- 1 lb alligator sausage, crumble,brown,drain
- 1 lb crayfish tail
- 1 lb smoked sausage, sliced
- 2 cups converted rice
- 1 (10 ounce) canrotelle 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 1⁄4 lb margarine
Directions See How It's Made
- Mix alligator sausage with remaining ingredients.
- Place in a covered casserole or pan and cook in preheated 350 degree oven for 1 hour.
- After 30 minutes, stir well and continue cooking for the remaining time.
- Let cool, uncovered, for a few minutes and serve.