Wednesday, June 29, 2011

Cajun Eggplant Pirogues

Bev over at Beverly's Back Porch made stuffed eggplant a few days ago and it got me thinking. Years ago I attended the New Orleans Jazz Fest and the first day I was there, I bought an eggplant pirogue at the fairground. I never forgot it. When I saw Bev's recipe, I decided to re-create the pirogue I had eaten in NO.


First I made some Cajun seasoning. It's really easy and much cheaper than buying it. Mix 3 tablespoons of oregano, thyme, granulated garlic, granulated onion, salt, pepper, paprika and a bit if cayenne pepper to taste.


Peel your eggplants. Cut them into thirds. Scoop out the flesh until you have about a 1/2 inch shell.


Hole in the boat!!! Hole in the boat!!! Be careful that you don't cut through and make a hole in the boat. You should have pieces that look like small canoes. Pirogues are boats used to navigate the bayous, thus the name for this recipe.


Place some seasoned flour in a dish and some beaten eggs in another.


Dip each eggplant boat in flour, then egg, then flour again and place them in hot oil to fry.


Remove them when they are golden and crisp. Place them on paper towels to drain.


In a heavy pot, saute' about 5 cups total of diced red peppers, green peppers, onions and celery.


Sprinkle 5 tablespoons of seasoning over the veggies as they cook.


Add 5 tablespoons of flour and continue to stir and cook for a few minutes.


Add about 4 cups of seafood stock. Cook and stir until the liquid is absorbed and the sauce thickens.




Add 4 ounces of cream cheese and 4-5 ounces of cheddar.


Whisk 4 eggs in a bowl and temper them with some of the hot vegetable mixture. Then stir them back into the mix.


Add 1 1/2 cups of panko.


Shell and devein a pound or so of shrimp.


Place them in a few tablespoons of melted butter in a medium hot frying pan. Sprinkle them with a couple tablespoons of the seasoning. Cook them until they turn pink.


Add a can of lump crabmeat. I was out of lump so I used claw meat.


Stir the shrimp and crab into the vegetable mixture.


Stir in a bunch of chopped green onions.


Put some panko in a bowl, add 3 tablespoons of seasoning and 1/2 cup of Parmesan cheese.



Mound the shrimp/crab mixture on top of each eggplant pirogue. Then sprinkle with some of the breadcrumb mix.


Bake these at 375 for about 30 minutes.


Serve them hot from the oven.


They can also be served at room temperature. These could be cut into small pieces and served as appetizers too.

12 comments:

My Farmhouse Kitchen said...

i LOVE eggplant and am making these....they look wonderful....

great SUMMER dish...

kary and l'il teddy

Pricilla said...

I'm still laughing at the "hole in the boat!

These look delicious

christinalfrutiger said...

These little "boats" look amazingly delicious...we have to try it...especially now that it is crab season!
Thanks for this great recipe!! Even non eggplant lovers should be won over with this one!!

Guillaume said...

Is it me or you are cooking a lot of cajun food and a lot of aubergine food too?

Beverly@Beverly's Back Porch said...

If I were not so tired I'd be making these right this minute. Tomorrow is another day! I'll be having these for breakfast like I did the Crumbles. Wonderful!

Suzie said...

Wow! What a meal! So many flavors to savor. I love the diversity of what you prepare from day to day. .no getting in a rut for you. .or for us, either! I keep telling myself that I'll never have to buy another cookbook! (but somehow haven't actually followed my own advice, even though I'm right!)

You really should write one yourself. .that would become a "must have" for anyone who even thinks of turning on a stove!

~ Jayne ~ said...

When is your cookbook going to be published??? Seriously...

the wild magnolia said...

Yum-yum! Great recipe.

xoxo to Teddy Summer Love

Debra She Who Seeks said...

Wow! Not what I expected -- I thought "pirogues" might be a French form of "perogies" -- WRONG!

SharleneT said...

These look so good! Have a couple of eggplants just waiting for me in the garden and now I know what I can do with them! Thanks for the great instructions and pix. Hugs to Teddy!

Sharon Lovejoy said...

Hey, it is hotter than the inside of a skillet here today so I am NOT going to make this, but it made my mouth water.

Summer. I guess when I make it to Maine I'll be happy, but right now I want a big fire in the fireplace and soup on the stove.

Love,

S

Onyxx Sky said...

This looks absolutely great. I'm gonna have to try it out this week. Thanks for sharing.