Bayou Eggplant And Shrimp Dressing

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A dressing recipe from my fil's collection. I haven't tried this one yet. Posting for safe keeping and cooler weather. Make the cornbread the night before, crumble it, and set it out to dry overnight.

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Steps

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Heat the oil in a large non-stick skillet.

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Add in the onion , celery , bell pepper , and garlic.

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Saute / stir for 5 minutes or until the onion is soft.

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Add in the eggplant , stir to combine.

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Cover and continue to cook for 8-10 minutes or until the eggplant is tender.

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Stir frequently.

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Add in the shrimp and cajun seasoning.

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Cook / stir for 2-3 minutes or until the shrimp are pink.

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Put the shrimp mixture into a large mixing bowl.

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Add in the crumbled cornbread and parsley.

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Gradually stir in the eggs and approximately 1 cup broth , until the mixture is evenly moist but not soggy.

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Season to with salt and pepper to taste.

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Transfer mixture to a buttered casserole dish.

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Drizzle with 1 / 2 cup broth.

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Cover and bake in a 350 oven for about 30 minutes.

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Uncover the last 15 minutes of cooking time if you want a crusty dressing.

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Ingredients

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olive oil, onion, celery, red bell pepper, garlic cloves, eggplants, medium shrimp, cajun seasoning, cornbread, fresh parsley, eggs, chicken broth, salt, pepper