Bayou Eggplant and Shrimp Dressing |
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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A dressing recipe from my FIL's collection. I haven't tried this one yet. Posting for safe keeping and cooler weather. Make the cornbread the night before, crumble it, and set it out to dry overnight. Ingredients:
3 tablespoons olive oil |
1 large onion, chopped |
2 stalks celery, with leaves, chopped |
1 medium red bell pepper, chopped |
2 -3 garlic cloves, minced |
1 1/2 lbs eggplants, cut into 1 inch cubes |
1 lb medium shrimp, peeled, deveined, and coarsely chopped |
1 tablespoon cajun seasoning |
10 cups coarsely crumbled cornbread (dried overnight) |
1/3 cup chopped fresh parsley |
3 eggs, beaten |
1 -1 1/2 cup chicken broth (or as needed) or 1 -1 1/2 cup turkey broth (or as needed) |
3/4 teaspoon salt, to taste |
1/4 teaspoon pepper, to taste |
Directions:
1. Heat the oil (medium heat) in a large non-stick skillet.
2. Add in the onion, celery, bell pepper, and garlic.
3. Saute/stir for 5 minutes or until the onion is soft.
4. Add in the eggplant, stir to combine.
5. Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
6. Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
7. Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
8. Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
9. Season to with salt and pepper to taste.
10. Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
11. Cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.
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