icon-location New Orleans, LA

EGGPLANT SHRIMP AND CRABMEAT ETOUFFEE

Seafood

4 Servings

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

401 Magazine Street, New Orleans, LA, 70130
504-524-3386