Louisiana long green...

[Cappy]

2 lg eggplants
2 lb of crawfish or shrimp
1/2 stick butter
1 cup onion chopped
4 green onions chopped
4 cloves garlic minced
2-3 ribs celery chopped
2 tbl parsley
1 tsp poultry seasoning
1-1/2 cups Italian breadcrumbs
1 tsp salt, or to taste
1/2 tsp pepper,or to taste
1/4 tsp tobasco, or to taste

Cut eggplant in half and boil till soft. Remove, cool and scoop out pulp. Set aside. Saute seafood in butter. Add vegetables and saute till wilted. Add eggplant and seasonings and mix well. Cook about 7 – 10 min. Add breadcrumbs and seafood, mix well and remove from heat. Use white wine, cream or chicken stock to thin if necessary. Pour in casserole dish, dot with butter and sprinkle with more bread crumbs. Bake at 350 till brown.


Like any good recipe make it your own. I sometimes add smoked sausage quartered then sliced into chunks or finely chopped tasso. Also cheese. both in and on top. Sometimes a can of drained rotel tomatoes. I dont really follow this recipe much its just a guideline.