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Bayou Eggplant and Shrimp Dressing

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“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.”
READY IN:
2hrs 3mins
YIELD:
14 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil (medium heat) in a large non-stick skillet.
  2. Add in the onion, celery, bell pepper, and garlic.
  3. Saute/stir for 5 minutes or until the onion is soft.
  4. Add in the eggplant, stir to combine.
  5. Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
  6. Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
  7. Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
  8. Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
  9. Season to with salt and pepper to taste.
  10. Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
  11. 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.

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