Published on Louisiana Kitchen & Culture (https://louisiana.kitchenandculture.com)

Home > Seafood and Eggplant Casserole

Seafood and Eggplant Casserole

Main Course

Serves 6

Recipe courtesy of Cajun Cuisine

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.

 

Source URL (modified on Jun 24, 2021):https://louisiana.kitchenandculture.com/recipes/seafood-and-eggplant-casserole?page=52