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Eggplant La Louisiane

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

INGREDIENTS

2 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
13 SURREY STREET

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  LAFAYETTE, LA  From <A Taste of Louisiana>.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 276
Calories From Fat: 211
Total Fat: 24g
Cholesterol: 132.4mg
Sodium: 396.8mg
Potassium: 120.1mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 1.2g
Protein: 9g


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