Cajun Eggplant Dressing

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  • 2 pounds medium shrimp, heads off
  • 4 to 6 dashes Tabasco sauce
  • 4 cups water
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1/2 pound butter
  • 1 teaspoon dried basil or 1 tablespoon fresh basil
  • 3 large onions, chopped fine
  • 2 medium bell peppers, chopped fine
  • 2 celery ribs, chopped fine
  • 1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh oregano
  • 4 medium eggplants
  • 1 pound cooked crabmeat, claw or white
  • 1 1/2 teaspoons red pepper
  • 1 cup chopped green onions
  • 1 1/2 teaspoons white pepper
  • 1 1/2 teaspoons black pepper
  • 1 cup chopped parsley
  • 1 1/2 teaspoons salt
  • Grated Parmesan cheese
  • Bread crumbs


  1. Peel and devein the shrimp; set aside.
  2. Place the shrimp peels in a small saucepan and add the water. Bring to a boil and reduce by half over medium-high heat, 15 to 20 minutes.
  3. Strain and set aside.
  4. Melt the butter over medium-high heat in a Dutch oven or other large heavy pot and add the onions, peppers, and celery. Cook the vegetables until they are very soft, stirring occasionally, 30 to 45 minutes.
  5. Meanwhile, peel the eggplants and cut them into 1-inch cubes. Place them in a saucepan and add water to cover. Bring to a boil and boil slowly for a few minutes, just until tender.
  6. Drain. Puree until smooth in blender or food processor.
  7. Add the eggplant, shrimp stock, seasonings, and herbs to the vegetable mixture, return to a simmer, and cook over medium heat for 10 minutes, stirring occasionally.
  8. Add the shrimp and continue to cook over medium-high heat just until the shrimp turn pick, 5 to 7 minutes.
  9. Add the crab meat and cook just long enough to heat through. Remove from heat and stir in green onions and parsley.
  10. Spoon the hot dressing into a casserole or individual ramekins. Sprinkle generously with Parmesan cheese and bread crumbs and glaze under the broiler for a couple of minutes.

Yield: 6 to 8 servings