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CAJUN ALLIGATOR AND SHRIMP SAUSAGE RECIPE

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This cajun alligator sausage recipe with shrimp is one of my favorite things to make during the hotter months of the year. It's light on the stomach and you don't have to spend a lot of time sweating over the grill or behind a sausage grinder.

Cajun Alligator Recipes


This style of sausage also takes the guesswork out of hitting the proper internal temperature needed to consume alligator meat safely. The chopped alligator meat is first prepared in butter with some aromatics until it is fully cooked (well done) before being incorporated into the sausage mixture.

This in turn lowers the internal temperature needed to properly cook the sausage to 145 degrees F which is the USDA recommendation for shrimp.


Serving Recommendations

  • I like to serve these sausage links as a sausage dog stuffed between a fluffy hotdog bun and topped with mayo, hot sauce, and sautéed pepper and onions.

  • If you're really into Cajun cooking and Creole cooking like I am, try serving the alligator on a bed of white rice with green onions and topped with a little seafood gumbo.

Alligator Recipes Not Fried


Don't Have Sausage Casings?

  • If you don't have sausage casings, you can use food-grade plastic wrap. Simply roll it into cylinder (sausage-like) shapes. Twist and tie the ends to secure with excess plastic wrap or butcher's twine. You will need to poach the sausages if you choose to use this cooking technique.


Louisiana Alligator Recipes

Leftovers and Storage Recommendations

  • Cooked leftovers can stored in an airtight container in the refrigerator for up to two days. Steam in a pan with a little water or poach until warmed through. 

  • Uncooked leftover sausage filling can be kept in the refrigerator in an airtight container for one day.

  • I don't recommend freezing this sausage as this can change the texture when reheated.


If you're looking for other wild game or alligator recipes, these are a few of my favorites:


Lastly, if you make this Cajun alligator recipe with shrimp, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.

 

CAJUN ALLIGATOR AND SHRIMP SAUSAGE


Prep Time: 30 Minutes
Cooking Time: Varies
Yields: Around 1.5 pounds
Author: Larry White

INGREDIENTS

  • 2 tablespoons unsalted butter (I don't recommend vegetable oil to its flavor)

  • 1 cup finely chopped alligator tail meat (about 5 ounces)

  • 2 garlic cloves, finely chopped

  • 1/4 cup finely chopped red or green bell peppers

  • 1/4 cup finely chopped celery

  • 2 tablespoons chopped fresh herbs (chives, basil or parsley)

  • 1 pound peeled and deveined raw shrimp

  • 1 egg white

  • 1 1/2 cups heavy cream (cold)

  • 1 teaspoon kosher salt

  • 2 teaspoons Cajun seasoning


  • 24-26mm or 26-28mm sausage casings (around 6 feet of length)



​INSTRUCTIONS

  1. Heat a large skillet over medium-low to medium heat and melt the butter.

  2. Add the bell pepper, celery and garlic. Cook between 3 and 5 minutes or until tender and fragrant. Add the garlic and the alligator meat to the pan. Cook for 3 to 5 minutes or until the alligator meat is fully cooked. Stir occasionally while cooking. 

  3. Remove the vegetable and alligator mixture from the pan and place it on a paper towel to absorb any access moisture. Place it in the refrigerator until thoroughly chilled. Keep in the refrigerator until step 7.

  4. Place the raw shrimp and egg white into a food processor or blender. 

  5. Turn on the food processor or blender. While running, slowly pour in the heavy cream, kosher salt, and Cajun seasoning.

  6. Puree the shrimp mixture until it is smooth. Place the pureed shrimp into a medium bowl.

  7. Add the fresh herbs, along with the cooked and chilled alligator mixture to the bowl. Stir until fully combined using a spatula. 

  8. Stuff the mixture into the sausage casings and twist into around 4-inch links. 

  9. For best results, poach the links in water that is around 170 degrees F until you reach an internal temperature of 135 degrees F. Or you can steam the links if you'd like.

  10. After the sausages are poached or steamed, I like to fry them in a cast iron pan with a little butter until the outside edges are lightly golden brown.

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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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