Recipe by ratherbeswimmin'
A dressing recipe from my FIL's collection. I haven't tried this one yet. Posting for safe keeping and cooler weather. Make the cornbread the night before, crumble it, and set it out to dry overnight.
Top Review by La Dilettante
RBS, this is delightful and flavorful! We had something similar in New Orleans a few months ago, at the Bombay Bicycle Club, and I've been trying to recapture the taste ever since. Tell your FIL "merci beaucoup!"
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 stalks celery, with leaves, chopped
- 1 medium red bell pepper, chopped
- 2 -3 garlic cloves, minced
- 1 1⁄2 lbs eggplants, cut into 1 inch cubes
- 1 lb medium shrimp, peeled, deveined, and coarsely chopped
- 1 tablespoon cajun seasoning
- 10 cups coarsely crumbled cornbread (dried overnight)
- 1⁄3 cup chopped fresh parsley
- 3 eggs, beaten
- 1 -1 1⁄2 cup chicken broth (or as needed) or 1 -1 1⁄2 cup turkey broth (or as needed)
- 3⁄4 teaspoon salt, to taste
- 1⁄4 teaspoon pepper, to taste
Directions See How It's Made
- Heat the oil (medium heat) in a large non-stick skillet.
- Add in the onion, celery, bell pepper, and garlic.
- Saute/stir for 5 minutes or until the onion is soft.
- Add in the eggplant, stir to combine.
- Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
- Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
- Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
- Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
- Season to with salt and pepper to taste.
- Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
- Cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.