Prep 1 hr 15 mins
Cook 48 mins
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.
- 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
- 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.
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!"