Categories: Casserole, Shrimp, Side Dish, Stuffing Dressing, Thanksgiving

Ingredients

• 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

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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