- 3 eggplants
- 1.5 white onions
- 5 cloves of garlic
- one green bell pepper
- one green onion
- pinch of ground cayenne peper
- 2 cup of bread crumbs
- 3 pound of ground meat (extra lean)
- Salt, pepper, Tony Chachere's seasoning
- Wrap eggplant in aluminum foil and bake in oven on 350 degrees fahrenheit for approximately 45 minutes to one hour. When done, scoup the eggplant out once cool, then dice eggplant on chopping board and set-aside.
- Cut seasoning up, in a skillet, or dutch oven, add 2 or 3 tablefulls of oil and bring up to temperature. Add one tablespoon of salt, one teaspoon of pepper and 4 tablespoons of Tony Chachere's to seasoning, stir gently. Sautee seasoning until it is carmelized (take care not to overcook or burn). Once sauteed, remove sauteed seasoning from skillet, set it aside.
- In same skillet, brown your ground meat, drain excess water off.
- Combine groundmeat, seasoning and chopped eggplant iin skillet with one cup of breadcrumbs and sautee for approximately twenty (20) minutes.
- Place groundmeat, seasoning and eggplant in a pyrex dish or other casserole dish. Sprinkle the remaining cup of breadcrumbs over the eggplant evenly.
- In oven, bake eggplant casserole for approximately twenty (25) minutes at 350 degrees fahrenheit.You now have your Casserole!
A Roux is the heart and Soul of Creole Cuisine. Following are easy preparation steps to make a wonderful Roux that you can use with many Creole dishes.
- White Onion(S)-2
- Green Onion(S) 2
- Bell Pepper (Green) 1
- Garlic-four pods
- Cooking Oil-1/2 cup
- Flour 1/2 cup.
- Chop, or use Blender (if using blender, be careful not to over grate) all of your seasoning and set aside.
- In Cast Iron Skillet (preferably, but if you don't have one, a regular one will do), introduce your cooking oil, turn flame on medium heat. Approximately 6 to 8 minutes to get skillet hot.
- A Roux can be Peanut colored to a dark brown, depending on what your primary dish will be. Introduce the flour, stir continuously. The darker the Roux, the longer it will take . Typically a Roux can take thirty to forty five minutes to make. You must be very careful in this phase of Roux preparation. Stirring must be continuous, if left un-attended for just a few seconds, your Roux can easily burn, if this happens, you would have to discard it and start from scratch all over.
- Introduce your seasoning in the middle of the skillet. For approximately fifteen minutes, let your seasoning go from the raw state to Caramelized, approximately fifteen minutes.
- Introduce two (2) cups of preheated water into your Roux. Reduce heat to simmer, approximately forty five minutes (must be low heat). Your Roux can now be used as the base for your Creole Gumbo, Jambalaya, Crawfish Bisque, Crawfish Etoufee and more. You can refrigerate unused Roux for up to two months, and use for subsequent dishes!