AFFILIATE_ID 101 DIRECTIONS 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 need 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 to three links). 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 pasta shells with ingredients. Fry for two minutes or bake for 5 minutes at 450 degrees. Plate and top with Alligator sausage cream sauce. Recommended Sides - This is a great shared appetizer with Abita Beer or Hurricane, or a sweet tea. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION Large Pasta Shells for stuffing DIRECTION MEASUREMENT QUANTITY 16 DESCRIPTION links Smoked Alligator Sausage(Andouille sausage if wanted), DIRECTION MEASUREMENT QUANTITY 2 to 3 DESCRIPTION Goat cheese DIRECTION MEASUREMENT pound QUANTITY 1 DESCRIPTION Louisiana Crawfish DIRECTION MEASUREMENT QUANTITY DESCRIPTION thyme DIRECTION MEASUREMENT tbsp QUANTITY 2 DESCRIPTION garlic to taste DIRECTION MEASUREMENT QUANTITY DESCRIPTION Cajun spices to taste DIRECTION MEASUREMENT QUANTITY DESCRIPTION reduced cream DIRECTION MEASUREMENT cup QUANTITY 1 DESCRIPTION bread crumbs DIRECTION MEASUREMENT cup QUANTITY 1 DESCRIPTION eggs DIRECTION MEASUREMENT QUANTITY 2 KEYWORDS NAME Alligator Eggs NOTE NUTRITION PREP_TIMES AMOUNT 40 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 10 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 8 SOURCE RealCajunRecipes.com TYPE 102