Shrimp & Eggplant Casserole
Submitted by bowbi
Cajun shrimp and eggplant casserole baked with rice, the holy trinity of onion, bell pepper, and celery, topped with buttered bread crumbs. Southern comfort in a baking dish.
YIELD
6 servingsPREP
20 minCOOK
45 minREADY
65 minDown in Louisiana, they know how to turn humble ingredients into something that’ll make you close your eyes and hum.
This casserole starts with the Cajun holy trinity: onions, bell pepper, and celery, sautéed with diced eggplant and garlic until soft and fragrant. Shrimp, cooked rice, Worcestershire sauce, thyme, and a generous scoop of mayonnaise hold it all together into a rich, scoopable filling.
A blanket of buttered bread crumbs on top gets golden and crunchy in the oven while everything underneath turns creamy and melded.
Pro Tips
- Don’t skimp on the eggplant. Four cups sounds like a lot, but it cooks down considerably and gives the casserole body without heaviness.
- Use day-old bread crumbs. Stale bread crisps up better than fresh and adds more crunch to the topping.
- Let it rest 10 minutes after baking. This lets the casserole set so it scoops cleanly instead of running all over the plate.
Ingredients
Directions
In large skillet, cook onions, bell pepper, celery, eggplant.
Stir in remaining ingredients except bread crumbs; turn mixture into crumbs.
Bake in preheated oven 350℉ (180℃) for 45 minutes.
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