Eggplant la louisiane
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggplants |
| ⅓ | cup | Finely chopped onions |
| ⅓ | cup | Finely chopped celery |
| ⅓ | cup | Finely chopped bell pepper |
| 1 | pounds | Raw; medium shrimp, peeled |
| ½ | pounds | Claw crabmeat |
| ½ | pounds | Butter |
| ½ | cup | Bread crumbs |
| Salt & pepper to taste | ||
Directions
Peel and finely chop eggplants; add onions, celery, bell pepper and butter; cook in a heavy saucepan over a very low fire for 1-½ hours. Do not brown. Add shrimp and crabmeat; continue to cook over low fire until shrimp are cooked, about 10 minutes. Remove from fire and add bread crumbs. Mix well. Dish into individual casseroles or one large casserole. Bake in 350 degree oven until top is golden brown and mixture is bubbly. Serve while piping hot. This dish freezes well.
BLAIR HOUSE
1316 SURREY STREET
LAFAYETTE, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .