Name: Eggplant la Louisiane
Ingredients: 2 lg Eggplants; 1/3 c Finely chopped onions; 1/3 c Finely chopped celery; 1/3 c Finely chopped bell pepper; 1 lb Raw; medium shrimp, peeled; 1/2 lb Claw crabmeat; 1/2 lb Butter; 1/2 c Bread crumbs; Salt & pepper to taste

There is never a moment in ministry when you aren’t being ministered to. The Savior is not just working through you in the lives of others, but He is also working in you as He works through you. He is not just calling you to be an agent of His transforming grace; He is transforming you by the same grace. He is not just committed to the success of your ministry but also to the triumph of His grace in your own heart and life... You are never just a vehicle of His amazing grace. No, you are always also a recipient of that grace.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Meats		Vegetable	8	Servings

INGREDIENTS

2	lg	Eggplants
1/3	c	Finely chopped onions
1/3	c	Finely chopped celery
1/3	c	Finely chopped bell pepper
1	lb	Raw; medium shrimp, peeled
1/2	lb	Claw crabmeat
1/2	lb	Butter
1/2	c	Bread crumbs
		Salt & pepper to taste

INSTRUCTIONS

Peel and finely chop eggplants; add onions, celery, bell pepper and butter;
cook in a heavy saucepan over a very low fire for 1-1/2 hours. Do not
brown. Add shrimp and crabmeat; continue to cook over low fire until shrimp
are cooked, about 10 minutes. Remove from fire and add bread crumbs. Mix
well. Dish into individual casseroles or one large casserole. Bake in 350
degree oven until top is golden brown and mixture is bubbly. Serve while
piping hot. This dish freezes well.
BLAIR HOUSE
1316    SURREY STREET
LAFAYETTE, LA
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”