Alligator Sausage Crawfish Casserole
Dive into the rich, bold flavors of the South with this Alligator Sausage Crawfish Casserole, a show-stopping dish perfect for any gathering or family dinner. This Cajun-inspired recipe combines tender alligator sausage and succulent crawfish tails with perfectly seasoned rice, vibrant vegetables, and a creamy cheddar topping, creating a hearty and comforting meal. Infused with aromatic spices like smoked paprika, thyme, and Cajun seasoning, every bite bursts with authentic Louisiana flair. Easy to prepare and baked to golden perfection, this casserole is an irresistible crowd-pleaser packed with flavor and texture. Pair it with cornbread or a crisp side salad for the ultimate Southern feast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound alligator sausage
- 1 pound crawfish tails
- 1.5 cups white rice
- 3 cups chicken broth
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 tablespoon cajun seasoning
- 1 teaspoon dried thyme
- 2 tablespoons chopped parsley
- 0.5 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear, then set it aside to drain.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the alligator sausage and cook until browned, about 5–7 minutes. Remove it from the skillet and set aside.
In the same skillet, add the remaining olive oil and 2 tablespoons of butter. Add the diced onion, green bell pepper, and celery. Sauté the vegetables for 5–7 minutes, until softened.
Stir in the minced garlic, smoked paprika, cajun seasoning, dried thyme, salt, and black pepper. Cook for another minute until fragrant.
Add the rice to the skillet and stir to coat it in the seasoning and vegetable mixture. Toast the rice for about 2 minutes.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 15 minutes, or until the rice is mostly cooked but still slightly firm.
In a large mixing bowl, combine the cooked rice mixture, browned alligator sausage, crawfish tails, parsley, and heavy cream. Mix well.
Grease a 9x13-inch casserole dish with the remaining butter. Spread the rice and crawfish mixture evenly in the dish.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5–10 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
3452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.9 g | 296% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1321 mg | 440% | |
| Sodium | 10623 mg | 462% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 11.5 g | ||
| Protein | 221.5 g | 443% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2034 mg | 156% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3307 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
