Nutria Spaghetti Casserole

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“The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. This recipe freezes well. Courtesy of the state of Louisiana.”

Ingredients Nutrition


  1. Pre-cook nutria meat in enough water to make 2 quarts of stock.
  2. While the meat is cooking, sauté vegetables in butter.
  3. Remove meat from stock and allow to cool.
  4. Add 1 quart stock to tomatoes; simmer about an hour.
  5. Mince cooked meat, add to sauce and place in a casserole dish.
  6. Preheat oven to 350°F.
  7. Cook spaghetti noodles in remaining quart of stock.
  8. Add spaghetti to meat sauce; mix well.
  9. Add salt, pepper, garlic powder (seasoning to taste).
  10. Bake for 40 minutes.
  11. Sprinkle with grated cheese and jalapeno peppers.
  12. Bake for an additional 20 minutes.

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