Alligator Eggs
Ingredients
8
servings
- 16 large pasta shells for stuffing
- 4 to 5 links smoked alligator sausage (or Andouille sausage)
- 1 pound goat cheese
- Louisiana crawfish
- 2 tbsp dried thyme
- garlic to taste
- Cajun spices to taste
- 1 cup heavy cream
- 1 cup bread crumbs
- 2 eggs
Step-by-Step Instructions
- Cook pasta shells in boiling water until al dente, then drain and set aside.
- Cook 2-3 links of alligator sausage and let cool. Chop the cooked sausage in a food processor. Take 2 additional sausage links and dice them (do not stuff) - these will be used for the cream sauce.
- Make the stuffing mix: In a food processor, combine the chopped alligator sausage (2-3 links), 1 pound goat cheese, crawfish, 2 tablespoons dried thyme, garlic, salt and pepper, and Cajun spices to taste. Pulse until well combined. Transfer to a bowl and mix in 2 eggs and 1 cup bread crumbs.
- Stuff each pasta shell with the sausage and cheese mixture.
- To cook the stuffed shells, either fry in a skillet for 2 minutes per side until golden, or bake at 450°F for 5 minutes.
- While shells are cooking, make the cream sauce by adding the diced sausage to a saucepan with 1 cup heavy cream. Simmer until cream is reduced by about one-third, creating a thick, rich sauce.
- Plate the stuffed shells and top with the alligator sausage cream sauce.
Common Problems and Solutions
Q: Can I bake these instead of frying?
A: Yes! Bake at 450°F for 5 minutes. They won't have the crispy exterior of fried shells, but they'll still be delicious and are a bit lighter.
Q: What if I can't find alligator sausage?
A: Andouille sausage works great as a substitute. You'll get similar smoky, spicy flavors that complement the goat cheese and cream sauce.
Q: How do I know when the cream sauce is reduced enough?
A: Simmer until it coats the back of a spoon and has reduced by about one-third in volume. It should be thick enough to cling to the pasta shells.
Tips and Techniques
Make sure the cooked sausage is completely cooled before adding to the food processor with the cheese - hot meat will make the goat cheese too soft to work with. The stuffing mixture should be firm enough to hold its shape when stuffed into the shells.
Ingredient Substitutions
- alligator sausage: Andouille sausage or smoked kielbasa
- goat cheese: cream cheese or ricotta cheese
- heavy cream: half-and-half
Equipment Needed
- food processor
- large pot for boiling pasta
- saucepan for cream sauce
- baking sheet (if baking) or large skillet (if frying)
