2 diced eggplants
1 large onion
1 cup raw peeled/de-veined shrimp
1 stalk celery
1/2 cup bacon grease -or- vegetable oil
Creole Seasoning to taste
Salt and black pepper, to taste
Boil eggplants until soft. Sauté onion, chopped shrimp, and celery in bacon grease -or- vegetable oil and Combine with the eggplant.
Put in baking pan and sprinkle with breadcrumbs. Bake 30-40 minutes at 350°F.
Cajun Baked Seafood Eggplant
3 medium peeled and diced eggplants
1/2 cup margarine
1/4 pound diced hot link sausage
1/4 pound diced chicken gizzards
3 green bell peppers, seeded and chopped
3 medium onions, chopped
2 garlic cloves, minced
1 bunch chopped green onions
1/2 cup celery, chopped
1/2 pound fresh small shrimp, peeled and de-veined
1 cp cooked rice
1/4 cp fresh parsley, chopped
1 teaspoon Italian seasoning Salt to taste
1/2 pound lump crab meat
1/2 cp Italian bread crumbs
2 to 3 tablespoons butter
Lemon slices and chopped fresh parsley - garnish
Melt 1/2 cup butter in Dutch oven or large saucepan over medium-high heat.Add sausage and gizzards and sauté until browned, about 5 minutes.
Stir in eggplant, bell pepper, onion, garlic, green onion and celery.Continue to cook about 15 minutes, stir-ring occasionally.
Add shrimp, rice, parsley, Italian seasoning and salt. Cook, stirring occasionally, until shrimp is pink and translucent, about 15 minutes. Remove from heat.
~Preheat oven to 350 degrees ~
Add crab meat to eggplant mixture with enough bread crumbs to absorb remaining butter. Spoon into individual ramekins.
Sprinkle with remaining bread crumbs and dot with butter. Bake until tops are browned. Garnish with lemon and parsley. Serve right away. Serves 8