EGGPLANT SHRIMP AND CRABMEAT ETOUFFEE | Recipies from New Orleans, LA Restaurants | New Orleans Rest

EGGPLANT SHRIMP AND CRABMEAT ETOUFFEE | Recipies from New Orleans, LA Restaurants | New Orleans Rest

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Ingredients

  • 4 Medium Eggplants, peeled and cut into pieces
  • 1 c Chopped Yellow Onion
  • 1/2 c Chopped Bell Pepper
  • 1/4 c Chopped Celery
  • 2 T Chopped Celery
  • 2 T Chopped Garlic
  • 1/2 c Chopped Parsley
  • 1/4 lb Margarine
  • 1 1/2 lb Peeled Shrimp (90-110)
  • 1 lb Fresh Picked Jumbo Lump Crabmeat

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