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Silky eggplant simmered with the holy trinity, studded with sweet Gulf shrimp, bound with seasoned breadcrumbs and baked until the top crackles golden: the kind of dish that disappears first at every Louisiana gathering.
In Louisiana, we call it dressing whether it goes inside the bird or not. This eggplant version has graced tables in New Orleans for generations, and at Lagniappe we serve it every Thanksgiving to crowds who would riot if we took it off the menu. The secret is respecting the eggplant. Most folks treat it like an afterthought. Not here.
My grandmother Evangeline made her eggplant dressing with whatever came from the garden and the Gulf that morning. Some weeks it was crabmeat, some weeks shrimp, and once, memorably, a mess of crawfish tails her brother brought over in a bucket. The technique stayed the same: cook the eggplant until it surrenders, build your flavor base with the holy trinity, and let good French bread soak up all that richness before it hits the oven.
The shrimp get seasoned and seared separately. That's not fussiness, that's strategy. You want the Creole spices blooming in butter, caramelizing on the surface of each shrimp before they ever meet the eggplant. Then you chop them rough and fold them in, where they'll finish cooking gently in the oven while keeping their texture. Rubbery shrimp in a dressing is a tragedy I've witnessed too many times.
This dish wants to be made with love and served to people you care about. It feeds a crowd, reheats beautifully, and tastes even better the next day when the flavors have had time to get acquainted. That's the bayou way.
Quantity
3 (about 3 pounds total)
Quantity
1 pound
peeled and deveined
Quantity
1 tablespoon, divided
Quantity
6 tablespoons, divided
Quantity
1 large
diced
Quantity
4
diced
Quantity
1 large
diced
Quantity
6
minced
Quantity
1 teaspoon
Quantity
2
Quantity
1/2 teaspoon, or to taste
Quantity
1 teaspoon, plus more to taste
Quantity
1/2 teaspoon
freshly ground
Quantity
1 cup
Quantity
4 cups
torn into rough pieces
Quantity
2
beaten
Quantity
1/2 cup
Quantity
1/2 cup
chopped
Quantity
4
sliced thin, white and green parts separated
Quantity
1/2 cup
Quantity
1/4 cup
grated
| Ingredient | Quantity |
|---|---|
| medium eggplants | 3 (about 3 pounds total) |
| medium Gulf shrimppeeled and deveined | 1 pound |
| Creole seasoning | 1 tablespoon, divided |
| unsalted butter | 6 tablespoons, divided |
| yellow oniondiced | 1 large |
| celery stalksdiced | 4 |
| green bell pepperdiced | 1 large |
| garlic clovesminced | 6 |
| fresh thyme leaves | 1 teaspoon |
| bay leaves | 2 |
| cayenne pepper | 1/2 teaspoon, or to taste |
| kosher salt | 1 teaspoon, plus more to taste |
| black pepperfreshly ground | 1/2 teaspoon |
| chicken stock | 1 cup |
| day-old French breadtorn into rough pieces | 4 cups |
| large eggsbeaten | 2 |
| heavy cream | 1/2 cup |
| fresh parsleychopped | 1/2 cup |
| green onionssliced thin, white and green parts separated | 4 |
| seasoned breadcrumbs | 1/2 cup |
| Parmesan cheesegrated | 1/4 cup |
Peel the eggplants and cut them into one-inch cubes. Place them in a large pot, cover with salted water by two inches, and bring to a boil over high heat. Reduce to a simmer and cook until the eggplant is completely tender and falls apart when pressed with a spoon, about 20 to 25 minutes. Drain thoroughly in a colander, pressing gently to remove excess water. The eggplant should be soft enough to mash. Set aside.
While the eggplant drains, season the shrimp with half of the Creole seasoning, tossing to coat evenly. Melt two tablespoons of butter in a large cast iron skillet over high heat until it foams and subsides. Add the shrimp in a single layer and sear for one minute per side until just pink and slightly charred at the edges. They will finish cooking in the oven. Transfer to a cutting board and chop roughly into bite-sized pieces.
Reduce heat to medium and add three tablespoons of butter to the same skillet. When melted, add the onion, celery, and bell pepper. This is your holy trinity, the foundation of everything good in Louisiana cooking. Cook, stirring occasionally, until the vegetables are soft and the onions turn translucent with golden edges, about 12 to 15 minutes. Add the garlic, thyme, bay leaves, cayenne, salt, pepper, and remaining Creole seasoning. Stir constantly for one minute until the garlic becomes fragrant.
Add the drained eggplant to the skillet and stir to combine with the trinity. Pour in the chicken stock and use your spoon to break up the eggplant into smaller, irregular pieces. Some chunks are fine. Let the mixture simmer for 10 minutes, stirring occasionally, until it thickens and the flavors marry together. The kitchen should smell like pure Louisiana. Remove from heat and discard the bay leaves.
Add the torn French bread to the eggplant mixture, stirring to incorporate. The bread will absorb the liquid and begin to break down. In a small bowl, whisk together the beaten eggs and heavy cream. Pour this into the skillet and fold everything together gently. Add the chopped shrimp, parsley, and the white parts of the green onions. Taste now. Adjust salt, pepper, and cayenne until it sings. The mixture should be moist but not soupy.
Preheat your oven to 375 degrees. Grease a 9x13 inch baking dish with the remaining tablespoon of butter. Transfer the eggplant mixture to the prepared dish, spreading it evenly. Combine the seasoned breadcrumbs and Parmesan in a small bowl and scatter over the top in an even layer. This crust is important. It gives you something to crunch against all that tender richness underneath.
Bake uncovered for 35 to 40 minutes until the top is deeply golden and the edges bubble with enthusiasm. The internal temperature should read 165 degrees if you're checking, but honestly, your eyes will tell you when it's ready. Let it rest for 10 minutes before serving. Scatter the green onion tops over the surface. Bring the whole dish to the table and let folks serve themselves.
1 serving (about 275g)
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