Alligator eggs hatching are pictured above. Do not attempt this at home, momma alligator, will be nasty to you if you get her babies. This recipe is called alligator eggs, cause they look like their eggs.
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Alligator eggs hatching are pictured above. Do not attempt this at home, momma alligator, will be nasty to you if you get her babies. This recipe is called alligator eggs, cause they look like their eggs. |
As we mentioned earlier, Cajuns eat everything - even alligator meat. Actually alligator meat is delicious. The tail meat is white and as sweet as crabmeat. Other parts are darker. Alligators have been so conscientiously protected that in some areas there is a problem of overpopulation and missing dogs. A very limited and carefully controlled hunting season opens once a year, so occasionally a few people are afforded a taste of the meat. It will probably reach the markets in the near future. Coon, squirrel, possum and nutria also make tasty dishes. Although the natives refer to the animal as a “nutria rat” because of his long tail, he is a very clean, vegetarian mammal who spends much time in the water feeding on tiny water plants. The meat, cooked in a rich tomato gravy is a gourmet treat. Duck, goose, all game birds and even poule d’eau (coot) go into gumbos and other wonderful concoctions.
Here is your recipe for “Alligator Eggs”:
makes 8 servings (except if mother-in-law comes, then serving for 6)
Stuffed Pasta Shell with Goat Cheese, Smoked Alligator sausage, crawfish, cream and spices
Ingredients:
16 Large Pasta Shells for stuffing 2-3 links smoked alligator
1 pound Goat cheese sausage (andouille sausage
2 tbsp. thyme if wanted)
Cajun spices to taste Louisiana Crawfish (shrimp
1 cup bread crumbs will do if you can’t catch any
1 cup reduced cream crawfish)
2 chicken eggs
Cook pasta in boiled water and drain 16 pasta shells. Cook the Alligator sausage and let cool. Or use refrigerated sausage chopped in food processor. Two extra sausage link needed to be cut and diced to set aside (do not stuff) for the cream sauce.
Stuffing Mix - In a blender add chopped alligator sausages (two or three links, what looks good to you). Add one pound Goat Cheese, two tablespoons dried thyme, salt and pepper, and Cajun spices to taste. Add all the remaining ingredients to processor. Remove to a bowl and add the two eggs and one cup bread crumbs. Take this mixture and fry or bake for 30 minutes-your choice.
Add in separate pan the diced sausage with one cup of reduced (1/3) manufacturing cream. Stuff the shells with ingredients. Fry for two minutes or bake for 10 minutes at 450 degrees. While this is baking, you may want to get that 1/2 cup of brandy out, and add it to your favorite drink, just for the taste, you see, while this is baking. Plate and top with alligator sausage cream sauce before serving.
This is great as a shared appetizer with Abita Beer or a Hurricane, or a sweet tea
Enjoy and until next time,
Bona Petite,
The Cajun Queen