Bayou Eggplant And Shrimp Dressing

Total Time: 2 hrs 3 mins Preparation Time: 1 hr 15 mins Cook Time: 48 mins

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 stalks celery, with leaves, chopped
• 1 medium red bell pepper, chopped
• 2 -3 garlic cloves, minced
• 1 1/2 lbs eggplants, cut into 1 inch cubes
• 1 lb medium shrimp, peeled, deveined, and coarsely chopped
• 1 tablespoon cajun seasoning
• 10 cups coarsely crumbled cornbread (dried overnight)
• 1/3 cup chopped fresh parsley
• 3 eggs, beaten
• 1 -1 1/2 cup chicken broth (or as needed) or 1 -1 1/2 cup turkey broth (or as needed)
• 3/4 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste

Recipe

• 1 heat the oil (medium heat) in a large non-stick skillet.
• 2 add in the onion, celery, bell pepper, and garlic.
• 3 saute/stir for 5 minutes or until the onion is soft.
• 4 add in the eggplant, stir to combine.
• 5 cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
• 6 add in the shrimp and cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
• 7 put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
• 8 gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
• 9 season to with salt and pepper to taste.
• 10 transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
• 11 cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.