Alex Patout's: Side Dishes

221 Royal Street ~ New Orleans, Louisiana ~ 70115
Phone: (504) 525-7788 Fax: (504) 525-7809

Cajun Eggplant Dressing

2 pounds medium shrimp, heads off	4-6 dashes Tabasco sauce
4 cups water	1 teaspoon dried thyme, or 1 tablespoon fresh
1/2 pound margarine	1 teaspoon dried basil, or 1 tablespoon fresh
3 large onions, chopped fine	2 medium bell peppers, chopped fine
2 celery ribs, chopped fine	1/2 teaspoon dried oregano, or teaspoons fresh
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

Peel and devein the shrimp; set aside. Place the peels in a small saucepan and add the water. Bring to a boil and reduce by half over medium-high heat, 15-20 minutes. Strain and set aside.

Melt the margarine 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, 30-45 minutes.

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. Drain. Puree until smooth in blender or food processor.

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. Add the shrimp and continue to cook over medium,-high heat just until the shrimp turn pick, 5-7 minutes. Add the crab meat and cook just long enough to heat through. Remove from heat and stir in green onions and parsley. 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.

Serves 6-8.