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| EGGPLANT SHRIMP AND CRABMEAT ETOUFFEE |
| 4 Servings |
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| INGREDIENTS |
4 Medium Eggplants, peeled and cut into pieces
1 c Chopped Yellow Onion
1/2 c Chopped Bell Pepper
1/4 c Chopped Celery
2 T Chopped Celery
2 T Chopped Garlic
1/2 c Chopped Parsley
1/4 lb Margarine
1 1/2 lb Peeled Shrimp (90-110)
1 lb Fresh Picked Jumbo Lump Crabmeat
To taste Salt and Pepper
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| METHOD |
| Melt 1/4 pound margarine in a medium sized pot.
Add 1 cup chopped onions, 1/2 cup chopped bell pepper, 1/4
cup chopped celery, 2 tablespoons chopped garlic.
Sauté seasonings until cooked limp.
Boil eggplant cubes in a separate pot until cooked.
Remove and strain.
Add shrimp to pot with seasoning.
Heat over low to medium flame and bring to simmer.
Add cooked eggplant.
Stir shrimp and seasoning and eggplant until evenly
combined.
Add salt and pepper and mix throughout.
Allow to smother 20 minutes, adding a small amount of water
if necessary to keep moist. Taste for seasoning.
Add crabmeat and parsley and mix throughout.
Remove from heat.
Serve around rice pilaf. Garnish with sprig of parsley. |
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