Lighthouse II
Jan Pashley
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La Belle Cuisine - More Seafood Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

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Setting sun reflected in the Gulf of Mexico
Medford Taylor
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Sunset over Gulf of Mexico...
Froelich, Terri
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Have a heart for
the Gulf Coast

Eggplant and Seafood au Gratin
Every Day's a Party
by Emeril Lagasse with Marcelle Bienvenu and Felicia Willett
© 1999, William Morrow and Company, Inc.

"At festivals in Lafayette, the cooks go all out. I‘m always amazed at what they
can produce in booths set up on the streets or in parks, where they have to bring cooktops, butane burners, grills, and warmers to keep their food fresh and hot.
The food is served on small disposable plates and everyone passes their selections around for the festival goers to taste. This is one that I especially like."

6 tablespoons (3/4 stick) unsalted butter
1 medium-size eggplant (about 12 ounces), peeled and cubed
1 cup chopped yellow onions
1 1/4 teaspoons salt
1/2 teaspoon cayenne
1/4 cup bleached all-purpose flour
2 1/2 cups milk
1/2 pound medium-size shrimp, peeled and deveined
1/2 pound lump crabmeat, picked over for shells and cartilage
1 dozen freshly shucked oysters, with their liquor
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped green onions or scallions (green part only)

In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the eggplant, onions, salt, and cayenne and cook, stirring, until the vegetables are soft, 6 to 8 minutes.
Add the remaining 4 tablespoons butter and the flour and cook, stirring, for
3 minutes. Stream in the milk, stirring constantly, and cook until the mixture thickens, about 4 minutes.
Reduce the heat to medium and add the shrimp. Simmer for 4 minutes. Remove from the heat. Add the crabmeat, oysters, cheese, and green onions and stir gently to mix. Serve hot.
Makes about 8 servings

New Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita
 

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