Cajun eggplant dressing

6 Servings

Ingredients

Quantity Ingredient
Waldine Van Geffen VGHC42A
1 pounds Eggplant; peel -- dice
2 cups Water
3 teaspoons Salt -- divided
½ cup Each: celery -- onion and
Green pepper -- chopped
2 tablespoons Butter or margarine
3 cups Cooked rice
1 cup Crawfish tails
¼ cup Dry bread crumbs
¼ cup Parsley -- chopped
¼ teaspoon Garlic powder
¼ teaspoon Ground black pepper
¼ teaspoon Ground red pepper
¼ teaspoon Paprika

Directions

Combine eggplant, water and 1t salt in a medium saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Drain. Coook celery, onions and green pepper in butter until tender crisp. Stir in eggplant, rice, crawfish, bread crumbs, parsley, garlic powder and pepper. Turn into a buttered 2-quart casserole. Sprinkle with paprika. Bake at 375~ for 25 to 30 minutes. Source: The Times-Picayune (wrv) Recipe By :

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