SECRETS SERVED: Seafood Eggplant Pirogue

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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.


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

            Sautee these vegetables in the margarine until soft


  •             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.