CAJUN-STYLE
SEAFOOD BAKED EGGPLANT
Chef Sylvia Harbin
Feelings Cafe |
| INGREDIENTS |
| 1/2
cup butter |
1/4
pound hot link sausage, diced |
| 1/4
pound chicken gizzards, diced |
3
medium eggplants, peeled and diced |
| 3
green bell peppers, seeded and chopped |
3
medium onions, chopped |
| 2
garlic cloves, minced |
1
bunch green onions, chopped |
| 1/2
cup celery, chopped |
1/2
pound fresh small shrimp, peeled and deveined |
| 1
cup cooked rice |
1/4
cup fresh parsley, chopped |
| 1
teaspoon Italian seasoning |
Salt
to taste |
| 1/2
pound lump crabmeat |
1/3
to 1/2 cup Italian bread crumbs |
| 2
to 3 tablespoons butter |
| Lemon
slices and chopped fresh parsley for garnish |
| INSTRUCTIONS |
Melt
1/2 cup butter in Dutch oven or large saucepan over
medium-high heat. Add sausage and gizzards and saute
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 crabmeat 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 immediately. Serves 8 to 10. |
