BAYOU EGGPLANT AND SHRIMP DRESSING

Bayou Eggplant and Shrimp Dressing image

Provided by ratherbeswimmin

Categories Oven

Time 2h3m

Yield 14 cups

Number Of Ingredients 14

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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

Steps:

Heat the oil (medium heat) in a large non-stick skillet.
Add in the onion, celery, bell pepper, and garlic.
Saute/stir for 5 minutes or until the onion is soft.
Add in the eggplant, stir to combine.
Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
Season to with salt and pepper to taste.
Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
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.