"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Cajun Eggplant Pirogue Recipe

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This recipe for Cajun Eggplant Pirogue, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allie Bourgeois
Added: Saturday, March 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup onion chopped
1/4 cup green pepper, chopped
1/2 cup parsley, chopped
2 cloves garlic, finely chopped
1/3 cup shortening, melted
1 large eggplant
1 cup canned tomatoes
2 bay leaves
1 & 1/2 teaspoons salt
1/2 teaspoon pepper
2/3 cup water
1 cup deveined shrimp
3 tablespoons butter or margarine melted
3/4 cup dry bread crumbs

Directions:
Directions:
Sauté onions, green peppers, parsley, and garlic until tender. Wash and cut eggplant in half lengthwise. Scoop out pulp, leaving about 1/4 inch thickness around the shell. Turn shells upside down in a pan of cold water to prevent discoloration. Chop pulp. Add tomatoes, seasonings, water, and eggplant pulp to sautéed mixture. Cover and simmer until eggplant is tender. Remove bay leaves from mixture. Add shrimp to mixture. Combine butter and bread crumbs. When filling shells, alternate a layer of shrimp mixture and a layer of buttered bread crumbs. Put in baking pan with a small amount of water on bottom to prevent sticking. Bake at 400 degrees for 35 to 40 minutes.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This is Harriet's favorite!

 

 

 

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