Old Cajun recipe prepared by our grandmothers and mothers. Great entree or side. Don’t like eggplant, trust us. You will like this with the flavors of shrimp, andouille and seasoning. Give us a chance. We have never steered you wrong.
Mais Ces’t Bon!
Enjoy!!
Ingredients:
1# shrimp, 51-60 count
1# eggplant
1 cup diced onion
½ cup diced celery
½ cup chopped red pepper
2 lg cloves garlic, diced
½ cup (about 3 oz) diced andouille
¾ cup bread crumbs
2 Tbl parsley chopped
1 ½ Tbl Cajunville seasoning
3 Tbl olive oil
4 oz mozzarella cheese, grated
Green onions for garnish
Equipment:
Baking skillet or other baking dish
Skillet, if using baking dish
3 qt sauce pot
Chopping board
Sharp cutting knife
Vegetable peeler
Measuring spoons
Measuring cups
Colendar
Mixing spoon
Grater
Bowl for shrimp
Directions:
Season shrimp with 1 ½ Tbl Cajunville seasoning
Put 3 cups water in pot & turn on to boil
Heat skillet to high to med high
Preheat oven to 330 convection or conventional 350
Peel eggplant
Dice to ¼” cubes
Place in water and bring to boil and boil 5 minutes
Add 3 Tbl olive oil to skillet
Add onions, peppers & celery saute for 3 minutes
Add andouille and garlic saute for 3 minutes
Strain eggplant
Add cooked eggplant to skillet
Season with 1 Tbl Cajunville seasoning
Mix well
Turn off and add shrimp and combine
Add parsley to breadcrumbs, combine
Add ½ bread crumbs and combine
Add the other half bread crumbs and combine
Bake for 30 minutes
Place cheese on top
Bake for 5 minutes
Let sit for 5 minutes
Garnish with green onions
Serve
Mise en Place
Cajun Trinity (onion, celery, bell pepper)
Adding shirmp
Add bread crumbs
Ready to bake
Baked ready to serve
