Galatoire's Shrimp and Eggplant Soup

Soups & Stews

Recipe courtesy of Galatoire's restaurant in New Orleans, LA and Galatoire's Cookbook by Jyl Benson and Melvin Rodrigue

Makes about 2 Gallons

  • 1 pound salted butter
  • 1 small yellow onion, diced (about 1 cup) 
  • 1 medium eggplant, peeled and diced (about 5 cups)
  • 1 large tomato, diced and drained (about 1½ cups)
  • 1½ cups all-purpose flour
  • 1½ pounds small shrimp (50 to 60 count), peeled 
  • Salt and white pepper 

Shrimp and Eggplant Soup


Click image to enlarge


Melt the butter in a stockpot over medium high heat and add the onions, eggplant and tomatoes.  Sauté the vegetables about 5 minutes, until the onions become caramelized.  Whisk the flour into the mixture to make a roux.  Reduce the heat to medium and cook for about 2 minutes, stirring. Slowly add one gallon of water, whisking constantly.  Bring the soup to a low rolling boil and cook for 20 minutes.  Add the shrimp and simmer for 10 minutes.  Season with salt and pepper to taste.

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<p>I cannot imagine one medium eggplant yielding five cups but I am still going to make this on Saturday.&nbsp; I&#39;ll have a spare eggplant just in case.</p> <p>&nbsp;</p>

I have all the ingredients and will try tonight. My California based Cajun husband of 56 years loves anything that reminds him of home.

<p>I made this recipe with fresh ingredients from the mid-city farmers market. Super simple and very easy to cook, yet the result is divine! &nbsp;Thank you for posting it!</p>