Cook Pasta in salted, boiling water for 7 minutes and then drain the 14 manicotti shells. Set the drained Manicotti on cookie sheet to dry. Cook the Alligator sausage and let cool. If you want, you can make a slit length-wise into the sausage and peel off the casing and discard. This is harder to do with sausages that are pre-cooked or smoked. (Or if you use refrigerated sausage chopped in food processor). Two extra sausage link need to be cut and diced and set aside (do not stuff) along with half (8oz) of the crawfish for the cream sauce. Once the pasta has cooled down, cut each noodle in half to leave two smaller stuffable manicotti.

Stuffing Mix
In a food processor add the chopped Alligator Sausages (2 links), add half (8oz) crawfish, one pound Goat Cheese, two tablespoons dried thyme, salt and pepper, and Cajun spices to taste. Add all the remaining ingredients to processor. Remove to a bowl and add the two eggs and one cup bread crumbs. Take this mixture and fry or bake for 30 minutes - your choice. What I did was fry it in small batches in an 8" frying pan over medium heat, I never tried to scrape the bottom, just let it develope a crust as you change batches and flip the mixture. Let this mixture cool before stuffing the pasta.

Add in separate sauce pan add a tsp butter, a tsp crushed garlic, let saute for 1 minute then add the diced sausage and the other half of crawfish (8oz) with one and a half cups of heavy cream along with the cajun spice paprika and lobster stock. Let reduce by 1/3 the volume over medium/low heat.

Stuff the pasta shells with the stuffing mixture that has cooled down enough to handle.

Fry for two minutes or bake for 5 minutes at 450 degrees. Plate and top with Alligator sausage cream sauce.