Shrimp and Eggplant Casserole 1

4 medium eggplants
1 cup chopped onions
1 cup celery
1/2 cup parsley(chopped)
2 cloves garlic
1 tsp Kitchen Bouquet
Salt and pepper
1/2 cup oil
3 cups fresh shrimp chopped
3 cups cooked rice

Put in thick pot. Saute onion, celery, parsley and garlic in oil until tender. Add chopped shrimp and cover, cook for 40 minutes stirring occasionally. Remove from heat. Add cooked rice.

Serves 6 to 8

Toast or cornbread (crumbled) may be substituted instead of rice.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana