Michael's Alligator Eggs

Michael's Alligator Eggs/All Around Town Catering

8 large pasta shells

1 pound alligator sausage[3 links]Mr P's Bluff Park has them

1/2 pound crawfish tailmeat

1/2 lb cream cheese,softened

1 tbsp thyme

1 tbsp cajun or creole seasoning

1 clove garlic,minced

8 oz petite diced tomatoes

1 cup heavy cream

1/3 cup bread crumbs

1/2 tbsp olive oil

1/2 yellow onion

1/2 bell pepper

Juice of one lemon or lime

1 tbsp sugar

Cook pasta shells for 10-12 minutes,rinse with cold water.Dice up your sausage and heat in pan with some olive oil until browned.Set half aside,put the other half in saucepan.In saucepan combine cream,seasonings,onion,diced tomatoes,sugar,lemon juice,and pepper.Simmer for about 10 minutes.Take your other sausage and combine with cream cheese,bread crumbs,some onion and pepper.Preheat oven to 350 degrees.Mix well and stuff shells with this mixture.In a baking pan with oil place alligator eggs on bottom.Bake for about 25 minutes,add a bit of sauce on top of them .Then broil for 1 1/2 minutes to crisp up.Arrange on plate,and spoon some of your cream sauce over them.This is a very rich dish that came to San Francisco via New Orleans from a friend named Michael Reese III.It is fantastic served with rice and salad.We hope you enjoy!!!Bon Appetit!!!