Stuffed Eggplants with Seafood Cornbread Dressing

Set aside already baked cornbread.

2 cups crumbled cornbread
1/4 cup vegetable oil
1/2 cup onion chopped
1/4 cup celery chopped
1/4 cup chopped red pepper
1/4 cup chopped green pepper
1/4 tsp black pepper
3 extra large eggplants
1 lb fresh dressing mix
2 cloves garlic, minced
1/3 cup vegetable oil
1/4 cup chopped onion
1/2 tsp salt
1/4 tsp red pepper (powder)
1 lb fresh shrimp chopped (before chopping shrimp, leave out 6 whole shrimp. Set aside)
1/2 cup crabmeat chopped

Cut eggplants in half, lengthwise. Scoop out pulp, leaving 1/4 inch shell. Heat 1/4 cup vegetable oil in sauce pan on medium flame. Add 1/2 cup onion and chopped eggplants. Cook for 20 minutes. Drain extra fat and set aside.

Dressing Mix and Seafood Preparation:
In large skillet, add 1/3 cup of vegetable oil, heat 1 minute. Add green pepper, garlic, onion, celery and red pepper. Cook seasonings for about 30 seconds. Stir in dressing mix. Continue cooking until meat is no longer pink. Add red pepper (powder), salt and black pepper. Add chopped crabmeat and only the chopped shrimp. Cook about 6 minutes longer. Drain fat. In a large mixing bowl, add all cooked ingredients, cornbread crumbs, eggplants and dressing mix. Mix well.

Preheat oven to 325F. Before stuffing eggplants, cover outside shell with foil paper. Stuff 6 half eggplants with mixture. Put on cookie sheet, place one raw shrimp, on top of each eggplant half. Place in oven for about 18 minutes. Remove from oven, serve hot.

Makes 6 servings.

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Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana