SECRETS SERVED: Seafood Eggplant Pirogue

Buzzard Billy’s Seafood Eggplant Pirogue

½ eggplant, peeled and hollowed out

  • Coat with seasoned flour
  •  Dip in buttermilk
  •  Coat with breadcrumbs
  •  Fry for 2 min.

Sauce:

  •             2oz margarine
  •             1 teaspoon chopped garlic
  •             2 tablespoons chopped green onions
  •             ½ cup sliced mushrooms

            Sautee these vegetables in the margarine until soft

Add:

  •             1 ½ cup heavy whipping cream
  •             1 tablespoon Cajun seasoning
  •             4oz crabmeat or crabmeat blend
  •             6 shrimp

            Reduce sauce until thick, and then fold in 3 ½ oz shredded Monterrey Jack cheese

            Allow to cool 2 minutes, and then fill pirogue with sauce

            Serve on a bed of rice, side with sautéed vegetables

For more information on Buzzard Billy’s visit their website here.



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