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Eggplants Filled With Sausage Jambalaya

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CATEGORY CUISINE TAG YIELD
Grains, Eggs September 1 1 Servings

INGREDIENTS

1/3 c Fine dry bread crumbs
1/4 c Freshly grated Parmesan
1 1/2 c Short-grain rice, available
at
Oriental markets
and some
supermarkets
3 Eggplants, about 1 1/2
pounds
each
1 lb Smoked sausage, such as
kielbasa
chopped coarse
3 Ribs celery, sliced thin
crosswise
1 Green bell pepper, chopped
coarse
2 Onions, chopped coarse
1/2 c Thinly sliced scallion
greens
1/3 c Minced fresh parsley leaves
Cayenne to taste

INSTRUCTIONS

In a small bowl combine well the bread crumbs and the Parmesan. In a
heavy saucepan combine the rice, 2 cups water, and salt to taste,
bring the water to a boil, and cook the rice, covered, over low heat
for 15 to 20 minutes, or until the water is absorbed and the rice is
tender. Halve the eggplants lengthwise and with a melon-ball cutter
scoop out the flesh, reserving 4 cups of it and leaving 1/4-inch
shells. In a kettle of boiling salted water blanch the eggplant  shells
in batches for 4 minutes and drain them, inverted, on paper  towels.
In a large heavy skillet brown the sausage over moderate heat,
stirring, and transfer it with a slotted spoon to paper towels to
drain. Chop the reserved eggplant and in the fat remaining in the
skillet cook it with the celery, the bell pepper, and the onions over
moderate heat, stirring occasionally and scraping up the browns bits,
until the mixture is golden. Add 1 cup water and cook the mixture,
covered, stirring occasionally, for 10 minutes. Add 1 cup more water
and cook the mixture, uncovered, stirring occasionally, for 2  minutes,
or until the eggplant is very soft.  In a large bowl combine the
eggplant mixture, the sausage, the rice,  the scallion greens, the
parsley, the cayenne, and salt and black  pepper to taste. Divide the
mixture among the eggplant shells,  arrange the eggplants in 2 shallow
15 1/2- by 10 1/2-baking pans, and  add 1 cup water to each pan. Bake
the eggplants, covered with foil,  in a preheated 350°F. oven for 30
minutes. Sprinkle the eggplants  with the bread crumb mixture and broil
them in batches under a  preheated broiler about 4 inches from the heat
for 2 to 3 minutes, or  until the topping is golden.  Serves 6 as an
entree.  Gourmet September 1990  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2987
Calories From Fat: 1216
Total Fat: 135.3g
Cholesterol: 325.9mg
Sodium: 5841.1mg
Potassium: 2545.8mg
Carbohydrates: 316.7g
Fiber: 22.6g
Sugar: 18.5g
Protein: 119g


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