How To make Crawfish Aubergine
6 Eggplant slices -- cut 3/8"
Thick, Peeled Milk and egg batter All-purpose flour Italian bread crumbs 1 lb Louisiana crawfish tails
2 tb Butter of margarine
1 t Seasoned salt
1 t Garlic
chopped
1 tb Green onions :
finely
Sliced 1 tb Red bell peppers diced
1 tb Basil :
fresh and chopped
1 tb Parsley finely chopped
1 t Thyme
1 t Tabasco sauce
2 c Heavy cream
1/4 c Parmesan cheese :
freshly
Grated
Season eggplant slices, milk and egg batter, flour and Italian bread crumbs with seasoned salt to taste. Dip eggplant slices in flour, then egg batter and finally in the seasoned bread crumbs. Prepare topping, then deep-fry or Saute until golden brown on both sides. Prepare topping by Sauteing onions, peppers, parsley, basil, thyme, garlic and seasoned salt in butter over medium heat. Add heavy cream and reduce until thickened. Add crawfish tails and heat thoroughly. Add Parmesan cheese and Tabasco sauce. Cook to desired consistency and serve over fried breaded eggplant slices. Top with grated Parmesan cheese and garnish. Festival: Festivals Acadiens; TBA, 1995. Recipe: Cafe Vermilionville. Recipe By : Cajun Country Recipes From:
How To make Crawfish Aubergine's Videos
Crawfish Fettuccini with Eggplant Parm cooking time-lapse.
Crawfish Fettuccini with Eggplant Parm cooking time-lapse.
Fried Eggplant Recipe with Crawfish Stuffing | The Eggplant Stack
Fried Eggplant Recipe with Crawfish Stuffing | The Eggplant Stack
How to Make Great Food at Home
This eggplant recipe consists of a crawfish stuffing layered between eggplant medallions. It’s called the Eggplant Stack at the Little Village, a local Italian restaurant near my office in Baton Rouge.
Fried eggplant medallions stacked with crawfish cakes and top with a Creole crawfish cream sauce.
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How to Make the Fried Eggplant with Crawfish Stuffing
Ingredients:
The Eggplant Medallions
1 medium size eggplant
1/2 cup Italian bread crumbs
1/2 cup all-purpose flour
The Egg Wash
1 egg
1/4 cup milk
Blended together
The Crawfish Stuffed Cakes
1 tablespoon butter
1/2 of a 1 pound package of crawfish tail meat
1 cup Seasoning Blend (onion, celery, bell pepper)
1 teaspoon minced Garlic
1/2 cup Italian bread crumbs
1/3 cup Parmesan cheese
1 egg
Canola or olive oil (or your favorite oil)
2 dashes Worcestershire sauce
The Cream Sauce
1 cup heavy whipping cream
1 tablespoon tomato paste
The Seasonings
Cajun seasoning (likeTony Chachere’s Creole Seasoning)
Salt
How to Prepare Fried Eggplant with Crawfish Stuffing
Preheat oven to 275 F.
(We will use the oven only to keep the eggplant medallions or crawfish stuffing cakes warm while we get the items ready before assembling.)
The Eggplant
Wash the eggplant and pat dry.
On a cutting board, slice the ends off the eggplant.
Slice medallions about 1/4 to 1/2 inch thick (doesn’t have to be exact).
Place on a paper towel to absorb any moisture.
Sprinkle with salt.
Set aside.
Prepare Italian bread crumbs, flour, and egg wash in three separate bowls.
Season the bread crumbs with Tony’s Creole Seasoning and mix.
Next is a three step process to batter the eggplant medallions.
1. Cover the eggplant medallion in flour on both sides.
2. Quickly dip through egg wash.
3. Then, place in the bowl of bread crumbs to cover on both sides. Set aside on a plate.
In a large skillet, place enough oil to cover the bottom of the skillet.
Heat oil on medium heat.
Carefully place the medallions in the skillet and allow to cook on each side about 2 minutes each.
Remove and place on a pan with paper towels to absorb excess oil.
(Place in the oven if you would like to keep warm while cooking the crawfish stuffed cakes.)
Turn off the heat until ready to cook the crawfish stuffed cakes.
Add the chopped Seasoning Blend and minced garlic.
Sauté for about 3 minutes.
Add the crawfish tail meat and sauté another 5 minutes in order to fully cook the tails.
In a large mixing bowl, add the 1/2 cup Italian bread crumbs, 1/3 cup Parmesan cheese, some Tony’s seasoning and 1 egg.
Then also add the crawfish and seasoning blend mixture.
Reserve about a dozen crawfish tails and the liquid in the sauce pan in order to use for the Cream Sauce.
The Crawfish Cakes for Your Stuffing
In a sauce pan, heat 1 tablespoon butter on medium heat.
Mix well crawfish and bread crumbs mixture.
Divide into 4 portions and form small patties. Place on a wax paper.
Chill for about 10 minutes,
Then dip the crawfish cakes in the all-purpose flour coating both sides of the patty.
In the same oil used for the eggplant medallions, carefully place the crawfish stuffing cakes.
Allow to brown about 2-3 minutes on each side.
Remove to a layer of paper towels to drain excess oil.
The Cream Sauce
In the sauce pan with reserved crawfish tails and liquid, return to medium heat.
Add 1 cup heavy whipping cream and 1 tablespoon of tomato paste.
Stir well and allow to thicken about 5-7 minutes.
Be careful to stir so that the cream will not scorch.
Stack It Up
Presentation is essential part of this savory experience.
Place a spoon of cream sauce on the plate to act as the anchor.
Place an eggplant medallion, then a crawfish cake, then another eggplant medallion.
Top with a drizzle of the awesome cream sauce.
Sprinkle with Parmesan cheese, Tony’s, and parsley.
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Crawfish bread easy!
Make lunch with me!
Crawfish Bread
✨1 celery stalk, finely diced
✨2 stalks green onion, finely diced
✨2 cloves garlic, minced
✨1/2 tsp Thyme
Sautéed in 2 tablespoons of olive oil until tender
Cheesy Crawfish Filling
✨2 cups cooked crawfish tails
✨1/4 cup mayonnaise
✨1 tbsp spicy mustard
✨1 tablespoon salt free creole seasoning
✨8 oz Cream cheese
✨1 cup Monterrey Jack
✨1/2 cup Parmesan cheese
✨1 French baguette
Cheese Topping
✨1/2 cup Monterey Jack
✨1/4 cup Parmesan cheese
#crawfish #seafood #shrimp #crawfishboil #seafoodboil #lobster #cajun #cajunfood #houstonfoodie #houston #seafoodlovers #cheese
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Breaux Bridge Crawfish Pie
Pat Mould's version of Crawfish Pie utilizes an Étouffée (pronounced: [ay-TOO-fay) in French, as the base that is stuffed into a pie shell and then baked. The crawfish tails are smothered down in a mixture of onions, stock and Cajun Seasoning and typically served over steamed rice but can also be used to create a pie that is not your common sweet variety.
Stuffed Eggplant
An unique spin on using eggplants! A stuff eggplant using crawfish, two types of meat and the inside of the eggplant itself.
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