Shrimp and Andouille Casserole

This recipe is an elaboration on Eggplant and Shrimp Bake from Emeril Lagasse’s Louisiana Real & Rustic (New York: William Morrow and Company, Inc., 1996) 90. While the original is a side dish my version is a meal in itself. It is intentionally lacking in starch so as to be low in carbohydrates. If you wish you could add rice and more stock but then you would have something more like jambalaya.

Serves 2 generously

Ingredients

  • Olive oil, about ¼ cup
  • 1 link Andouille sausage, about 3 or 4 ounces, cut into ¼-inch rounds
  • 8 medium shrimp, about 6 ounces, peeled, deveined, and halved into bite-sized pieces
  • 4 ounces eggplant peeled and cut into 1-inch cubes (I used small graffiti eggplants unpeeled)
  • Freshly ground black pepper
  • 6 ounces chopped onion
  • 3 ounces chopped celery
  • 3 ounces chopped green bell pepper
  • 1 small cayenne or other hot chili, minced
  • 4 ounces chopped tomatoes
  • 1 tablespoon minced garlic
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 cup chicken stock, water, or a combination of the two
  • Salt to taste
  • ½ cup fine bread crumbs (I used corn flakes ground in the food processor)
  • ½ cup grated parmesan

Method

Preheat oven to 375° (350° for convection).

Pour ⅛ inch of oil into a 12-inch frying pan over medium-high heat. Add the sausage and brown well. Remove to a bowl leaving as much oil behind as possible. Put the shrimp into the pan and cook quickly until pink. Remove and set aside.

If needed, add a bit of oil to the pan then sauté the eggplant for about 3 minutes or until just beginning to soften. Season with a good grind of black pepper then add the onions, celery, bell pepper, and chili. Cook, stirring often, for another 3 minutes. Add the tomatoes, garlic, and dried herbs to the pan. Toss to combine and sauté until the tomatoes are just soft, about 2 minutes. Pour over the stock and bring to a boil. Remove from the heat and stir in the bread crumbs and parmesan. Turn into a suitable casserole dish and bake for 30 to 45 minutes or until bubbly and golden brown.

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