Recipes from Cajun Country :: Cajun Vegetable Side Dishes
2 lbs. med. shrimp, heads off
4 to 6 dashes Tabasco sauce
4 c. water
1 tsp. dried thyme or 1 Tbsp. fresh thyme
1/2 pound margarine
1 tsp. dried basil or 1 Tbsp. fresh basil
3 large onions, chopped fine
2 med. bell peppers, chopped fine
2 celery ribs, chopped fine
1/2 tsp. dried oregano or 1 1/2 tsp. fresh oregano
4 med. eggplants
1 lb. cooked crabmeat, claw or white
1 1/2 tsp. red pepper
1 c. chopped green onions
1 1/2 tsp. white pepper
1 1/2 tsp. black pepper
1 c. chopped parsley
1 1/2 tsp. salt
Grated Parmesan cheese
Bread crumbs
Peel and devein the shrimp; set aside.
Place the shrimp peels in a small saucepan and add the water. Let it come to a boil and reduce by half over med.-high heat, 15 to 20 mins. Strain and set aside.
Melt the margarine over med.-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 mins.
Meanwhile, peel the eggplants and cut them into 1-in. cubes. Place them in a saucepan and add water to cover. Let it come to a boil and boil slowly for a few mins., 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 med. heat for 10 mins., stirring occasionally.
Add the shrimp and continue to cook over med.-high heat just until the shrimp turn pick, 5 to 7 mins.
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 and distribute generously with Parmesan cheese and bread crumbs and glaze under the broiler for a couple of mins.
Serves 6 to 8.
