Stuffed Bell Peppers with Shrimp and Eggplant Dressing

10 large bell peppers
2 large eggplants
2 lb ground beef
1 lb shrimp
1 bag seasoning (onion, peppers, celery and garlic)
1 pot cooked rice
1 tbs roux
Bread crumbs
Add your own seasonings to taste

Brown ground beef in large pot. Peel eggplants, then dice them up. Boil them in salt water. When meat is brown, drain grease. Put back into pot and add your bag of seasoning. Add enough water to dissolve roux. When eggplants are tender, drain and add to meat mixture. Simmer on low to medium heat for one hour. Clean out bell peppers and boil them until they are tender but firm to stuff. Add shrimp to meat mixture until they are cooked. Add your rice. Use your judgement on how much rice you like. Now you are ready to stuff your bell peppers. Top them with bread crumbs. Place them in a baking pan until bread crumbs turn brown on top. Bake at 350F.

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Cajun Country -- New Iberia, Louisiana