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How To make Alligator Sausage and Crawfish Casserole
Waldine Van Geffen VGHC42A 1 lb Alligator sausage; crumble
Brown, drain 1 lb Crawfish tails
1 lb Smoked sausage -- sliced
2 c Converted long-grain rice
10 oz Cn Rotelle tomatoes/w
Chiles 1 cn Onion Soup
1 cn Beef consomme
1 bn Green onions
chopped
1 lb Mushrooms :
sliced
10 ml Garlic -- minced
2 Bay leaves
1 tb Creole seasoning
1 tb Black pepper
1/4 lb Butter or margarine
Mix alligator sausage with remaining ingredients. Place in a covered casserole or pan and cook in preheated 350~ 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. Can serve 10-20. Source: Times- Picayune recipe contest (wrv) Recipe By : From: Ladies Home Journal- August 1991
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How To make Alligator Sausage and Crawfish Casserole's Videos
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Mardi Gras KING CAKE with Crawfish & Boudin Sausage
Quick, Easy and Delicious! King Cake Recipe using Boudin Sausage and a Spicy Crawfish Cheese Dip, topped with green onions and crushed Pork Rinds.
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Boudin & Crawfish King Cake topped with a Crawfish Cheese Dip
WHAT MALCOM USED IN THIS RECIPE:
- Malcom's King Craw Cajun Seasoning
- Killer Hogs Hot Sauce
- Grilla Grills Silverbac Pellet Grill grillagrills.pxf.io/GjxaRB
Boudin King Cake with Crawfish Cheese Dip Recipe
Ingredients:
- 3 cans Pillsbury Buttery Crescent Rolls
- 4 links Boudin Sausage
- 1lb crawfish tails
- 1 block cream cheese - softened
- ½ small onion - diced
- ½ red bell pepper - diced
- 3 cloves garlic - minced
- 16oz white queso (cheese dip)
- 1 package pork cracklin’ or pork rinds - crushed
- 4-5 green onions - thinly sliced
- 1/4 cup Malcom’s King Craw Cajun Seasoning
- 2 teaspoons Killer Hogs Hot Sauce
Directions:
1. Preheat smoker to 350°F; Remove boudin links from casing and smoke for 10-15 minutes to warm through.
2. Combine room temp cream cheese with half the crawfish tails and season with 2 Tablespoons King Craw Cajun Seasoning and 1 teaspoon Killer Hogs Hot Sauce.
3. Arrange crescent rolls in an oval shape on a baking sheet covered with butcher paper or aluminum foil to prevent sticking.
4. Spread cream cheese mixture on center of crescent roll dough and place boudin link over the top. Fold the crescent roll dough around the sausage and cream cheese mixture, forming into the shape of a King Cake.
5. Place on smoker and cook for 45 - 55 min or until it browns on the outside.
6. In a pan, sauté red bell pepper and onion until soft. Add garlic and sauce for 1 minute more. Add other half of the crawfish tails and season with remaining King Craw Cajun Seasoning and 1 teaspoon Killer Hogs Hot Sauce. Add white cheese dip and turn off heat.
Remove King Cake from smoker. Drizzle the crawfish cheese dip. Top with pork rind crumbs and garnish with thinly sliced green onion.
Serve and enjoy!
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Louisiana Alligator (Catch*Clean*Cook) Part 2 Making Sausage, Sauce Piquante & Frying Gator
In this video I show how I make my Alligator Sausage and how I season all the meat for cooking.The cooking started with me making an Alligator Sauce Piquante and putting the Alligator Sausage on the pit. I then fried some Alligator, Shrimp, Crab Claws, Oysters and Alligator Balls.I invited Julien Barras(aka Ponky the Gator Hunter) and his family, my nephew and my friend Tim Mcbride who helps me lot with the filming. We enjoyed the food and each others company. Yall check out Part 1 to see the Alligators being caught.
PART 1 ALLIGATOR CATCH CLEAN COOK -
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Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
This gumbo recipe is Leveled-Up with chicken, andouille and of course, plenty of Sweet Smokey Joe’s Creole Kick ????. It’s the perfect winter comfort dish that’s loaded with flavor????! Check out the video for the full instructions, and make sure to Like, Comment, and Subscribe!
1 tsp. Olive Oil
1 lb. Chicken Thighs chopped - (or chicken breast )
Kosher Salt and Black Pepper (to taste)
12 oz. Andouille (sliced into ¼ inch slices)
½ cp. Vegetable Oil (or Peanut Oil)
½ cp. Flour
1 medium Bell pepper chopped
1 medium Onion chopped
1 medium Celery Stalk chopped
3 cloves Garlic chopped
1 cp. Okra (I used frozen)
2 tbsp. Cajun Seasoning (or more to taste)
6 cps. Chicken Stock
3 Bay Leaves
4 tbsps. chopped Parsley + more for serving
1 tbsps. Filé powder (or to taste)
Cooked White Rice (to serve)
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Creole Seafood Cornbread Dressing ( In My Mom’s Kitchen )
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3 boxes Jiffy Cornbread mix (Follow instructions)
1 lbs white shrimp (RAW)
1lbs crawfish (Cooked)
16oz lump crab meat
1 1/2 yellow onion
1 green pepper
1 red pepper
2 celery stalk
Garlic
1 can cream of shrimp
1 can cream of celery
Vegetable stock
Butter
Seasonings
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Thyme
Onion powder
Garlic power
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Cayenne pepper
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