Seafood and Eggplant Casserole

Main Course

Recipe courtesy of Cajun Cuisine

Serves 6

Ingredients: 
  • ½ cup of chopped onions
  • ½ cup of chopped celery
  • ¼ cup of butter 
  • 2 eggplants, diced or sliced
  • 1 cup of bread crumbs plus more for topping
  • 1 pound of boiled shrimp, peeled and chopped
  • ½ pound of crab meat
  • 2 eggs, beaten 
  • ¼ cup of chopped green onion tops
  • ¼ cup of chopped parsley
  • salt, black pepper, and cayenne pepper, to taste

Eggplant and Seafood Casserole

Click image to enlarge
Method: 

Sauté onions and celery in butter until onions are transparent; add eggplant and simmer 15 minutes.

Add bread crumbs, shrimp, and crab meat and gently mix; add eggs, green onion tops, parsley, salt, black pepper, and cayenne pepper and mix.

Place in a casserole dish, top with additional bread crumbs, and bake at 400ºF for 30 minutes or until browned. Excerpted from Cajun Cuisine.

 

Similar Recipes by course
Sesame Chicken with Dates and Cashews Shrimp Paella with Salmoretta Red Pepper Sauce Drum with Shallot-Tarragon Butter over Corn and Japanese Eggplant Chicken and Corn Maque Choux, Chicken Maque Choux Crawfish Au Gratin Crawfish Stew
Crawfish Hand Pies Shrimp Alfredo with Broccoli Chicken Paella Barbecued Chicken Fennel-Brown Sugar Pork Ribs Blackened Red Snapper with Remoulade

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive