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Cajun Eggplant Dressing


Home | Recipes | C
Crawfish Fish/seafoo Rice Vegetables

Ingredients:

  • Waldine Van Geffen VGHC42A
  • 1 lb Eggplant; peel -- dice
  • 2 c Water
  • 3 ts Salt -- divided
  • 1/2 c Each: celery -- onion and
  • Green pepper -- chopped
  • 2 tb Butter or margarine
  • 3 c Cooked rice
  • 1 c Crawfish tails
  • 1/4 c Dry bread crumbs
  • 1/4 c Parsley -- chopped
  • 1/4 ts Garlic powder
  • 1/4 ts Ground black pepper
  • 1/4 ts Ground red pepper
  • 1/4 ts Paprika

Directions:

Combine eggplant, water and 1t salt in a medium saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Drain. Coook celery, onions and green pepper in butter until tender crisp. Stir in eggplant, rice, crawfish, bread crumbs, parsley, garlic powder and pepper. Turn into a buttered 2-quart casserole. Sprinkle with paprika. Bake at 375~ for 25 to 30 minutes. Source: The Times-Picayune (wrv)
 
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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip