Eggplant la louisiane

8 Servings

Ingredients

Quantity Ingredient
2 larges Eggplants
⅓ cup Finely chopped onions
⅓ cup Finely chopped celery
⅓ cup Finely chopped bell pepper
1 pounds Raw; medium shrimp, peeled
½ pounds Claw crabmeat
½ pounds Butter
½ cup Bread crumbs
Salt & pepper to taste

Directions

Peel and finely chop eggplants; add onions, celery, bell pepper and butter; cook in a heavy saucepan over a very low fire for 1-½ hours. Do not brown. Add shrimp and crabmeat; continue to cook over low fire until shrimp are cooked, about 10 minutes. Remove from fire and add bread crumbs. Mix well. Dish into individual casseroles or one large casserole. Bake in 350 degree oven until top is golden brown and mixture is bubbly. Serve while piping hot. This dish freezes well.

BLAIR HOUSE

1316 SURREY STREET

LAFAYETTE, LA

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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