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.