Eggplant Rice Dressing- Cajun

photo by Mamas Kitchen Hope

- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 2 2 lbs chicken or 2 lbs beef
- 1 large eggplant, peeled and chopped
- 1 onion, chopped
- 2 bell peppers, chopped
- 4 large garlic cloves, minced
- 1⁄2 cup green onion, chopped
- 2 cups chicken broth (or 1 can plus a little water)
- 1 teaspoon cayenne pepper, adjust to taste
- 1 tablespoon season salt, to taste (I use Tony Cachere's which is spicier but you can use Season All which has no heat or cayenne)
- 3 cups brown rice, cooked (measured after it's cooked) or 3 cups white rice, if preferred
directions
- Brown ground meat and drain well. Rinse with water if desired. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes.
- Add the broth and just a little water if needed so that it almost covers the mixture. Stir in seasoning and bring mixture to a boil. Simmer stirring occasionally for about 30 minutes or until it has reached a desirable consistency. I like to have some liquid left in the bottom when I add the rice.
- Stir in cooked rice until well mixed and the remaining liquid has absorbed into the rice as much as you want. Serve hot as a side dish or a main dish.
- Note: For those who like lots of heat this is great served with tabasco or other hot sauce or even a sauce piquant! Ces' si bon!
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Reviews
-
This was okay but pretty bland. I only used a teaspoon of cayenne and it was plenty. I think next time instead of using the water I'll try it with beef broth and that should add a lot more flavor. The kids ate quite a bit though so it's an easy way to get your kids to eat their veggies (hence the four stars).
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
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