Red Pepper and Eggplant
French Gaugush, D
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Cajun Seafood Baked Eggplant

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Garlic with Pears, Mango and Eggplant
French Gaugush, D
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Cajun Seafood Baked Eggplant
Bon Appetit February 1982

1/2 cup (1 stick) butter
1/4 pound hot link sausages, diced
[Cajun andouille would be great!]
1/4 pound chicken gizzards, diced
3 medium eggplants, peeled and diced
3 green bell peppers, seeded and chopped
[We use 1 each green, red and yellow]
3 medium onions, chopped
2 garlic cloves, minced
[or to taste... we use more!]
1 bunch green onions, chopped
1/2 cup chopped celery
1/2 pound small shrimp, shelled, deveined
1 cup cooked rice
1/4 cup fresh parsley, minced
1 teaspoon mixed Italian herbs
1/2 pound lump crabmeat
1/2 cup Italian breadcrumbs
2-3 tablespoons butter
Lemon slices, parsley

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, stirring occasionally, about 15 minutes. 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 F. Add crabmeat to eggplant mixture with
enough breadcrumbs to absorb the remaining butter (may be as little as 1/3 cup). Spoon into individual ramekins. Sprinkle with remaining breadcrumbs and dot with butter. Bake until tops are browned. Garnish with lemon slices and parsley. Serves 8 to 10.

Featured Archive Recipe:
Cajun Seafood Pasta
 

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