EGGPLANT PIROGUE
Eggplant "Cajun Canoe" fried with Italian style bread crumbs and manned by a crew of 5 Creole garlic butter sautéed shrimp.
Provided by Erin Roussey
Categories Appetizers
Yield 4
Number Of Ingredients 7
Steps:
- Quarter and v-cut the eggplant.
- Dip only the meat side into egg wash, then bread crumbs.
- Deep fry breaded side down until the skin of the eggplant is soft to the touch.
- In a saute pan, melt the butter. Add garlic, creole seasoning to taste, and shrimp. Cook both sides until pink. Plate the eggplant, add the "crew" of shrimp, then drizzle remaining butter over the shrimp and eggplant.
EGGPLANT PIROGUE
At the popular New Orleans restarant, Copelands, (Popeye's Fried Chicken founder), the most popular dish is their famous Eggplant Pirogue. Slices of cajun fried eggplant is smothered in a delectible au gratin and shrimp sauce, then served over angel hair pasta. I make mine slightly less spicy, but feel free to spice yours up as...
Provided by Donna Graffagnino
Categories Seafood
Time 1h30m
Number Of Ingredients 21
Steps:
- 1. EGGPLANT: Salt the eggplant slices and let drain in a colander for about 10 minutes. Rinse and pat dry.
- 2. In a medium bowl beat eggs and half & half together. In a separate bowl mix fish fry, breadcrumbs and Cajun seasonings together. Put the flour in another bowl or pie plate.
- 3. Take a slice of eggplant and dust it in the flour, shake off excess, then dip in the egg mixture, then in the breadcrumb mixture. Make sure the eggplant is covered with the coating.
- 4. Set them on a platter lined with waxed paper. Repeat for the remaining eggplant slices. Put a layer of waxed paper between layers of eggplants as they are dipped and coated. Put in refrigerator for 30 minutes to 1 hour. (At this point start the sauce.)
- 5. If you want to fry the eggplants make sure you have enough oil to cover the eggplant slices and fry at 350 for 3-5 minutes or until golden brown. Remove fried eggplant to a platter lined with paper towels to drain. If you prefer to bake the eggplant, place on baking sheet sprayed with non-stick spray (I like olive oil spray) and bake at 450* for 10 minutes, flip slices over and bake for about 10 more minutes until golden brown.
- 6. SAUCE DIRECTIONS:
- 7. Make a light roux by mixing 1 cup butter and 1 1/2 cup flour together for at least 5 minutes.
- 8. In a large heavy skillet or saucepan bring stock, Cajun seasonings and onion to a boil; thicken by whisking roux into stock. Boil 3 minutes, whisk in half and half, wine, and 1 tablespoon butter, bring to just a boil then add cheese. Simmer on low heat.
- 9. In Separate pot sauté garlic in 1 tablespoon butter, add liquid crab boil and shrimp, cook for about 3 minutes until the shrimp just start to turn pink. Pour shrimp and garlic mixture into white sauce and simmer on very low heat for about 15-20 minutes. Sauce should be fairly thick but you can adjust it to your liking. Season to taste with salt, white pepper and Cajun seasoning as desired.
- 10. TO ASSEMBLE:
- 11. Put a serving of angel hair pasta on a plate then top the pasta with 2 slices of eggplant. Ladle enough sauce over eggplant to also blend with the pasta.
- 12. Garnish with sliced green onions, chopped fresh parsley and a lemon wedge. Serve with green salad and garlic bread. Enjoy!
MON PIROGUE
Mon Pirogue, roughly translated "My Boat or Canoe", is a small flat bottom boat designed particularly for fishing shallow rivers, bayous and marshes. Early inhabitants of Louisiana used Pirogues for their livelihood. Pirogues were used for traveling and food gathering. Pirogue owners of LA would bring back catfish, crawfish,...
Provided by Chef Scott
Categories Other Main Dishes
Time 1h45m
Number Of Ingredients 64
Steps:
- 1. Crawfish Etouffee In a skillet, sauté onions, bell pepper, green onions, bay leaf, garlic, and parsley in butter and olive oil for 5 minutes. Add cornstarch and thicken for about a minute. Add crawfish tails, white wine, 1 cup of water and stir. Add white pepper, black pepper, cayenne pepper, and Tony. Cook on low for about 15 minutes. Add half and half then cook on very low for 5 more minutes. Set aside and keep warm.
- 2. Shrimp Scampi Melt butter in a skillet. Add garlic and olive oil. Let sauté for a couple of minutes (do not brown garlic). Add shrimp and sauté lightly. Add chopped mushrooms, oregano, basil, parsley, Tony and cayenne pepper. Stir for one minute then pour in sherry, and sprinkle in cornstarch. Saute for 3 minutes.
- 3. Smothered Alligator in Cream Sauce In a skillet, heat vegetable oil until it begins to smoke slightly. Add sugar in center of hot oil until sugar turns dark brown (could be black in some spots). Immediately add alligator meat into hot sugar oil. All pieces should be coated with the sugar and oil. Stir slightly. Add flour, onions, parsley, onion tops, garlic, peppers, Tony, and nutmeg. Stir a few times until the bottom of skillet turns brown. This is the seasoning roux. Pour in white wine and a 1 1/2 cup of water. Cover and smother for 15 minutes on low, stiring occasionally. Gravy will become thick, add half and half, butter and simmer for 5 minutes on very low. Set aside.
- 4. Eggplants (The Pirogues) Heat oil in a deep fryer at 375 to 400 degrees. Mix flour, Tony, black pepper, and white pepper in a flat dish. Wash, then dry eggplants. Cut eggplants long ways from the middle about ½ inch thick. You should get about three slices from each eggplant. Dip each slice one at a time into the flour mixture, then the eggs, then flour, then eggs, then seasoned bread crumbs. Press the bread crumbs into each eggplant making sure all sides are well coated. Deep fry the eggplants (Pirogues) until golden brown about 3 minutes. Set aside.
- 5. Grilled Catfish Coat each catfish with Italian dressing. Rub with garlic, paprika and Tony. Oil a section of a hot grill for 6 catfish. Add butter then grill each catfish on both sides until brown. About 2 minutes each side.
- 6. How to Serve Place each fried eggplant in the middle of a serving plate. Put a grilled catfish on top of each fried eggplant. Top each grilled catfish with crawfish etouffee. Put shrimp scampi (about 4 to 6 shrimp) on one side of your Pirogue and smothered alligator on the other. Sprinke with fresh chopped parsley. Voila! Taste Wonderful. Only hot garlic toast and a glass of Riesling could make this better. Chef Scott
STUFFED EGGPLANT PIROGUE
"A pirogue is a small, flat-bottomed boat of a design associated particularly with West African fishermen and the Cajuns of the Louisiana marsh." This recipe sounded so delicious but it seemed scary to me. I figured I'd bite the bullet and make it anyway! This is an Emeril Lagasse recipe :) Of course it uses Essence seasoning or other Creole seasoning, there are many recipes on zaar that can be used. I had help with this, the Chef here allowed me to think that I did all the work, nice guy! Recipe courtesy of the FoodNetwork.com The recipe claimed 30 min prep it was more like 45 min.
Provided by Manami
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Cut each eggplant into thirds lengthwise. Cut a thin flat slice off the curved side so that the eggplant pieces lay level, like little boats. Using a paring knife and spoon or melon baller, scoop out the flesh from the inside of the eggplant, leaving a 1/4-inch shell.
- Set aside, reserve removed pulp for another purpose or discard.
- In a shallow bowl combine 1 cup of the flour with 1 tablespoon of the Essence.
- In a second shallow bowl combine the bread crumbs with 1 tablespoon of Essence.
- In a third bowl combine the eggs with 1 cup of the milk and 1 teaspoon of Essence.
- Season the eggplant pirogues with 2 teaspoons of the Essence.
- Working 1 at a time, dredge the eggplant pirogues in the seasoned flour, shaking off excess, then in the egg wash, and finally in the seasoned bread crumbs.
- Place eggplant pieces on a wire rack and set aside while you prepare the seafood sauce.
- Reserve 1/4 cup of the seasoned breadcrumbs and set aside.
- In a medium saucepan melt 2 tablespoons of the butter over medium high heat.
- Add the onions, red bell pepper, 1/2 teaspoon of Essence, thyme, and 1/2 teaspoon of salt and cook until the onions are soft, about 4 minutes.
- Add the garlic and cook for 1 to 2 minutes, or until fragrant.
- Add the remaining 4 teaspoons of flour and cook, stirring, for 1 minute.
- Add the remaining 1 1/3 cups of milk, whisking continuously, and bring the sauce to a boil.
- Add the cream, return sauce to a boil, and cook until sauce is thickened and smooth, 1 to 2 minutes.
- Remove from the heat and add the cheese, stirring until melted.
- Add the bay leaf and set aside, covered.
- In a large skillet melt 3 tablespoons of the remaining butter and, when hot, add the shrimp and cook until the shrimp are pink, about 1 minute.
- Add the crabmeat, 1/2 teaspoon of Essence and 1/4 teaspoon salt, wine and green onions and cook for 1 minute, stirring occasionally but being careful not to break up the crabmeat.
- Add the reserved cheese sauce and stir well to combine.
- Bring to a gentle simmer, stirring constantly to avoid scorching the bottom of the pan.
- Taste and adjust the seasoning, if necessary.
- In a large, deep skillet or Dutch oven, heat several inches of oil to 350ºF.
- Fry the eggplants in the hot oil until golden brown, turning occasionally, about 2 to 3 minutes.
- Drain on paper-lined baking sheet.
- Lay the fried eggplant boats on a baking sheet and spoon about 3/4 cup of the hot seafood filling onto the top of each.
- In a small bowl combine the grated Parmesan with the 1/4 cup of reserved seasoned bread crumbs.
- Divide the cheese-crumb mixture evenly among the tops of the filled eggplant pirogues and broil for 2 to 3 minutes, or until crumbs are lightly browned.
- Garnish with fresh parsley and serve at once.
Nutrition Facts : Calories 743.4, Fat 36.4, SaturatedFat 20.7, Cholesterol 299.2, Sodium 1110.8, Carbohydrate 56.3, Fiber 8.5, Sugar 7.4, Protein 46.7
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