Recipe courtesy of Emeril Lagasse
1 hr 20 min
25 min
55 min
4 servings


  • 1 medium eggplant, peeled and cut into 1-inch pieces
  • Salt
  • Cayenne
  • Freshly ground black pepper
  • 1 cup chopped onions
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped celery
  • 2 tablespoons chopped garlic
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 tablespoons flour
  • 2 cups water
  • 2 tablespoons chopped parsley
  • 1 cup dried fine bread crumbs
  • 1 cup grated Parmesan
  • Essence, recipe follows
  • 1 cup fried parsnips
  • 4 tablespoons butter
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme


Preheat the oven to 375 degrees F.

In a large saute pan, over medium-high heat, melt the butter. Add the eggplant. Season with salt, cayenne, and black pepper. Saute for 2 minutes. Add the onions, bell peppers and celery. Season with salt and pepper. Saute for 2 to 3 minutes or until wilted. Add the garlic, shrimp and dried herbs. Season with salt and pepper. Saute for 2 minutes. Whisk the flour and water together. Add to the shrimp mixture and stir well. Bring the mixture to a boil and then reduce to medium-low and cook for 3 to 4 minutes or until the mixture thickens. Remove from the heat and cool. In a mixing bowl, combine the bread crumbs and cheese together. Season with Essence. Pour the mixture into a greased square casserole dish and bake for about 45 minutes or until bubbly and golden brown. To serve, spoon the mixture into shallow bowls. Garnish with fried parsnips and parsley.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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