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This recipe is always a hit with my husband and family. I can never find alligator sausage where I live so I smoked sausage in it's place. Andouille sausage would be even better. This is a pretty appetizer that is great for brunch and tastes even better the next day.


  • 1 1/3 cup bread crumbs
  • 2/3 cups parmesan cheese
  • 4 ounces butter melted
  • 28 oz cream cheese - softened
  • 4 eggs
  • 2/3 cups heavy whipping cream
  • 1/3 cup smoked gouda grated
  • 2 2/3 cup onions - medium dice
  • 2 2/3 cup mixed bell peppers
  • (green, red, yellow)
  • 2 ounces butter
  • 10 ounces alligator sausage
  • (andoulille or smoked sausage okay)
  • 2 2/3 cup or 1 lb of shrimp - diced
  • 1 pinch salt
  • 1/2 tbl Fajita Majic (Paul Prudhomme)
  • 1/2 tbl chipotle powder
  • chive, parmagiano & creole seasoning for garnish
  • Creole Mustard-Tomato Coulis (see my recipe box)


  • Mix bread crumbs and parmesan, add butter and press into 10-inch springform pan bake approx. 10 minutes in a 350 degree oven to set crust (lightly browned edges).
  • Using mixer with paddle mix cream cheese until smooth.
  • Add eggs, mix
  • Add cream and Gouda. Mix until smooth.
  • Consistency should be like pancake batter.
  • Saute veggies until soft.
  • Add seasoning and shrimp and cook until just done.
  • Add sausage and fold into cream cheese mixture.
  • Wrap foil around pans to prvent leakage and fill pan evenly with mix.
  • Bake in water bath on the bottom rack in a 350 degree oven for 1 1/2 to 2 hours.
  • Remove when an inserted knife is clean and the filling is set.
  • Cool to cut. Remove from springmold and cut into 12 pieces.
  • Serve with Creole Mustard-Tomato Coulis (see my recipe box)

Categories: Appetizer  Dairy  Oven  Shellfish 
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