Cajun Eggplant Dressing2013-01-06
- 2 lbs shrimp, peeled and deveined
- 1 lb cooked crab meat
- 3 large onions, finely chopped
- 2 medium bell peppers, finely chopped
- 2 celery ribs, finely chopped
- 1 cup green onions, coarsely chopped
- 1 cup parsley, coarsely chopped
- 4 medium eggplants, peeled and cubed (1 inch)
- 1/2 lb butter
- 4 cups water
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 1/2 tsp white pepper
- 1 1/2 tsp black pepper
- 1 1/2 tsp red pepper
- 1 1/2 tsp salt
- 8-10 drops Tabasco sauce
- Bread crumbs
- Parmesan cheese, grated
Melt butter in a pot and add peppers, celery and onions. Saute until tender.
Put eggplant in a sauce pan and cover with water. Bring water to a boil and boil eggplant until tender. Drain and place eggplant in food processor. Puree eggplant until it is smooth.
Add eggplant, water, herbs and seasonings to the peppers, celery and onions. Simmer and cook for about 10 minutes being sure to stir often.
Add shrimp and increase heat to medium-high. Cook until for about 5-7 minutes.
Add crab meat allowing it to warm. Take bot off of the heat and add parsley and green onions. Sprinkle with bread crumbs and generous amounts of Parmesan cheese. Place in oven and broil for a few minutes.
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