Cajun Eggplant Sauce Recipes

EGGPLANT RICE DRESSING- CAJUN

Steps:

• Brown ground meat and drain well. Rinse with water if desired. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes.
• Add the broth and just a little water if needed so that it almost covers the mixture. Stir in seasoning and bring mixture to a boil. Simmer stirring occasionally for about 30 minutes or until it has reached a desirable consistency. I like to have some liquid left in the bottom when I add the rice.
• Stir in cooked rice until well mixed and the remaining liquid has absorbed into the rice as much as you want. Serve hot as a side dish or a main dish.
• Note: For those who like lots of heat this is great served with tabasco or other hot sauce or even a sauce piquant! Ces' si bon!

RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET

Steps:

• Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

CAJUN EGGPLANT DRESSING

Steps:

• Peel and devein the shrimp; set aside. 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. 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 to 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 to 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.

EGGPLANT PIROGUE

Steps:

• 1. EGGPLANT: Salt the eggplant slices and let drain in a colander for about 10 minutes. Rinse and pat dry.
• 2. In a medium bowl beat eggs and half & half together. In a separate bowl mix fish fry, breadcrumbs and Cajun seasonings together. Put the flour in another bowl or pie plate.
• 3. Take a slice of eggplant and dust it in the flour, shake off excess, then dip in the egg mixture, then in the breadcrumb mixture. Make sure the eggplant is covered with the coating.
• 4. Set them on a platter lined with waxed paper. Repeat for the remaining eggplant slices. Put a layer of waxed paper between layers of eggplants as they are dipped and coated. Put in refrigerator for 30 minutes to 1 hour. (At this point start the sauce.)
• 5. If you want to fry the eggplants make sure you have enough oil to cover the eggplant slices and fry at 350 for 3-5 minutes or until golden brown. Remove fried eggplant to a platter lined with paper towels to drain. If you prefer to bake the eggplant, place on baking sheet sprayed with non-stick spray (I like olive oil spray) and bake at 450* for 10 minutes, flip slices over and bake for about 10 more minutes until golden brown.
• 6. SAUCE DIRECTIONS:
• 7. Make a light roux by mixing 1 cup butter and 1 1/2 cup flour together for at least 5 minutes.
• 8. In a large heavy skillet or saucepan bring stock, Cajun seasonings and onion to a boil; thicken by whisking roux into stock. Boil 3 minutes, whisk in half and half, wine, and 1 tablespoon butter, bring to just a boil then add cheese. Simmer on low heat.
• 9. In Separate pot sauté garlic in 1 tablespoon butter, add liquid crab boil and shrimp, cook for about 3 minutes until the shrimp just start to turn pink. Pour shrimp and garlic mixture into white sauce and simmer on very low heat for about 15-20 minutes. Sauce should be fairly thick but you can adjust it to your liking. Season to taste with salt, white pepper and Cajun seasoning as desired.
• 10. TO ASSEMBLE:
• 11. Put a serving of angel hair pasta on a plate then top the pasta with 2 slices of eggplant. Ladle enough sauce over eggplant to also blend with the pasta.
• 12. Garnish with sliced green onions, chopped fresh parsley and a lemon wedge. Serve with green salad and garlic bread. Enjoy!

EGGPLANT PARM ONE-POT PASTA

Steps:

• Add the butter to a large Dutch oven over medium heat. When the butter is melted, add the breadcrumbs and toast until golden, 2 to 3 minutes. Transfer to a plate and set aside.
• Heat the olive oil in the Dutch oven until hot. Add the garlic, eggplant and onion, season with the salt and cook, stirring, until softened, 1 to 2 minutes. Add the tomatoes, pasta, chicken stock, red pepper flakes and basil. Bring to simmer, cover and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes.
• Remove the lid and stir in the Parmesan and mozzarella. Turn off the heat and continue to stir until the cheese has melted and the sauce is thick.
• Serve garnished with plenty of toasted breadcrumbs, Parmesan, parsley and basil.

CAJUN EGGPLANT SAUCE

Steps:

• after sauteing eggplant, saute the chopped fine onions, celery, garlic, parsely until tender, after incorporated, stir in gently, tomato paste and diced tomatoes, add spices, and simmer for 10 add'l minutes low flame, watch as to not stick