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.
- 453.59 g alligator sausage, crumble,brown,drain
- 453.59 g crayfish tail
- 453.59 g smoked sausage, sliced
- 473.18 ml converted rice
- 283.49 g canrotelle tomatoes and green chilies
- 1 can onion soup
- 1 can beef consomme
- 1 bunch green onion, chopped
- 453.59 g mushroom, sliced
- 10 ml garlic, minced
- 2 bay leaves
- 14.79 ml creole seasoning
- 14.79 ml black pepper
- 113.39 g butter or 113.39 g 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.