| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Cajun |
Cajun, Fish, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Onions,chopped |
| 1 |
c |
Green bell pepper,chopped |
| 1 |
c |
Celery,chopped |
| 4 |
c |
Eggplant,peeled,diced(1lb) |
| 2 |
|
Garlic cloves,crushed |
| 2 |
tb |
Butter or margarine |
| 1 |
lb |
Shrimp,shelled/deveined |
| 2 |
c |
Rice,cooked |
| 1 |
tb |
Worcestershire sauce |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Thyme |
| 3/4 |
c |
Mayonnaise |
| 1 |
c |
Bread crumbs,buttered,soft |
INSTRUCTIONS
1. In large skillet, cook onions, bell pepper, celery, eggplant and garlic
in butter until vegetables are crisp-tender. 2. Stir in remaining
ingredients except bread crumbs; turn mixture into lightly buttered shallow
2-quart casserole and top with bread crumbs. 3. Bake in preheated 350'F.
oven 45 minutes.
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