Cajun Eggplant Dressing Food

RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET

Steps:

• Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

EGGPLANT RICE DRESSING- CAJUN

Steps:

• Brown ground meat and drain well. Rinse with water if desired. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes.
• Add the broth and just a little water if needed so that it almost covers the mixture. Stir in seasoning and bring mixture to a boil. Simmer stirring occasionally for about 30 minutes or until it has reached a desirable consistency. I like to have some liquid left in the bottom when I add the rice.
• Stir in cooked rice until well mixed and the remaining liquid has absorbed into the rice as much as you want. Serve hot as a side dish or a main dish.
• Note: For those who like lots of heat this is great served with tabasco or other hot sauce or even a sauce piquant! Ces' si bon!

EGGPLANT DRESSING

Steps:

• Place peeled eggplant in cold, salty water. Set rice to cook.
• Brown ground meat in a medium size pot. After the meat is browned and drained, add the onion and bell pepper with the cooked, ground meat and cook for 5 minutes or until the onion is soft and translucent..
• Add the eggplant, salt, pepper, parsley and onion tops to the browned beef and cook for 10 minutes or more until eggplant is soft and tender.
• Add the cooked rice to the meat and eggplant mixture and serve!
• If you prefer and for a taste variety, cornbread may be used in place of the rice,

CAJUN EGGPLANT DRESSING

Steps:

• Peel and devein the shrimp; set aside. Place the shrimp peels in a small saucepan and add the water. Bring to a boil and reduce by half over medium-high heat, 15 to 20 minutes. Strain and set aside. Melt the margarine over medium-high heat in a Dutch oven or other large heavy pot and add the onions, peppers, and celery. Cook the vegetables until they are very soft, stirring occasionally, 30 to 45 minutes. Meanwhile, peel the eggplants and cut them into 1-inch cubes. Place them in a saucepan and add water to cover. Bring to a boil and boil slowly for a few minutes, just until tender. Drain. Puree until smooth in blender or food processor. Add the eggplant, shrimp stock, seasonings, and herbs to the vegetable mixture, return to a simmer, and cook over medium heat for 10 minutes, stirring occasionally. Add the shrimp and continue to cook over medium-high heat just until the shrimp turn pick, 5 to 7 minutes. Add the crab meat and cook just long enough to heat through. Remove from heat and stir in green onions and parsley. Spoon the hot dressing into a casserole or individual ramekins. Sprinkle generously with Parmesan cheese and bread crumbs and glaze under the broiler for a couple of minutes.

BAYOU EGGPLANT AND SHRIMP DRESSING

Steps:

• Heat the oil (medium heat) in a large non-stick skillet.
• Add in the onion, celery, bell pepper, and garlic.
• Saute/stir for 5 minutes or until the onion is soft.
• Add in the eggplant, stir to combine.
• Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
• Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
• Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
• Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
• Season to with salt and pepper to taste.
• Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
• Cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.

PIQUANT CRAB AND EGGPLANT (AUBERGINE) DRESSING

Steps:

• Melt the butter in a Dutch oven or other large heavy pot.
• Add onions, peppers and celery.
• Cook until the vegetables are very soft, stirring occasionally, about 30 minutes.
• Meanwhile, peel the eggplants and cut into 1-inch cubes.
• Place them in a pot and cover with water.
• Bring to boil and boil slowly for a few minutes, just until they are tender.
• Drain well and puree until smooth in a food processor or blender.
• Add the eggplant puree, seasonings, herbs and the juice from the canned crab (if any) to the vegetable mixture, return to simmer and cook over medium heat for 10 minutes, stirring occasionally.
• Add the crab meat (picked over of course to remove any shell) and cook just long enough to heat through.
• Remove from heat.
• Stir in the green onions and the parsley.
• Spoon the hot mixture into a casserole or individual ramekins, if desired.
• Sprinkle generously with Parmesan cheese and bread crumbs.
• Place under broiler just long enough for cheese to melt, and serve immediately.

ALEX PATOUT'S EGGPLANT DRESSING

Steps:

• Peel shrimp; set aside. Cover shells with 2 cups water; boil to reduce to 1 cup. Strain; set stock aside.
• Heat butter in large skillet; add onion, peppers and celery. Cook slowly, 15 minutes, until mixture is very soft.
• Peel and cut two eggplants into 3/4-inch cubes; place in saucepan with water to cover half way up eggplant. Cook until eggplant is tender, about 7 minutes; drain to remove as much water as possible; puree.
• Add eggplant, stock and seasonings to sauteed vegetables; cook over medium-low heat about 20 minutes.
• Add shrimp; cook 7 to 10 minutes over moderately high heat until shrimp are pink. Add crab meat; heat through.
• Stir in green onion and parsley.
• Peel and slice remaining eggplant into 12 1/2-inch-thick slices. Brown in hot oil. Repeat until all slices are done. Drain.
• Serve dressing over slices of fried eggplant.