Shrimp and Eggplant Casserole

serves 6-8 Prep: 20 m Cook: 1 h 15 m Total: 1 h 35 m Intermediate
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A hearty Louisiana casserole combining tender shrimp, ground beef, and eggplant in a savory bouillon broth, topped with toasted breadcrumbs and baked until golden. This one-dish meal brings together surf and turf with classic Cajun vegetables for a satisfying family dinner.

Ingredients

6-8 servings
  • 2 large eggplants, peeled & cubed
  • 1 1/2 lbs ground beef
  • 4 cups shrimp, peeled and deveined
  • 1 large onion, chopped
  • 3 beef bouillon cubes
  • 1 small bell pepper, chopped
  • 1/2 cup parsley, chopped fine
  • 3 slices of toasted bread, crumbled
  • Salt and black pepper to taste
  • Red pepper to taste
  • 4 cups water

Step-by-Step Instructions

  1. Preheat oven to 325 degrees.
  2. In a large pan, sauté ground meat, eggplant, and onion until brown, about 8-10 minutes.
  3. Dissolve bouillon cubes in the water. Add to the pan and cook on medium heat for 30 minutes, stirring occasionally to prevent sticking.
  4. Add shrimp, parsley and bell pepper. Cook for 15 minutes until shrimp are pink and cooked through. Pour into a casserole dish and top with breadcrumbs.
  5. Bake in oven for 30 minutes at 325 degrees until breadcrumbs are golden brown.

Common Problems and Solutions

Q: Why is my eggplant mushy?

A: Eggplant releases a lot of water when cooked. Make sure to sauté it with the meat until it browns before adding liquid, which helps it hold its shape better during the long simmer.

Q: Can I prep this ahead of time?

A: Yes, you can assemble the casserole up to the baking step, cover and refrigerate for up to 24 hours. Add an extra 10 minutes to the baking time if putting it in the oven cold.

Q: How do I know when the shrimp are done?

A: Shrimp cook quickly and are done when they turn pink and opaque. They'll cook for 15 minutes in the simmering mixture, then finish cooking during the baking time, so don't worry about undercooking.

Tips and Techniques

Toast the breadcrumbs in butter before topping the casserole for extra flavor and a crunchier texture. You can also use the broiler for the last 2-3 minutes of baking to get the top extra crispy, but watch it carefully so it doesn’t burn.

Ingredient Substitutions

  • ground meat: ground turkey or ground chicken
  • shrimp: crawfish tails or lump crabmeat
  • beef bouillon cubes: chicken or seafood bouillon cubes
  • fresh eggplant: frozen cubed eggplant

Equipment Needed

  • Large sauté pan or deep skillet
  • 9x13 inch casserole dish
  • Mixing spoon

Historical Context

Eggplant became popular in Louisiana through both French and Italian influences, and Cajun cooks embraced it as a vegetable that grew well in the hot climate and paired beautifully with local seafood.