CASSEROLE OF SEAFOOD

  • Total time: 1 hour 
  • Prep time: 15 min 
  • Cook time: 40 min 
  • Yield: 6 servings 

Ingredients

  • Butter, for greasing the baking dish 
  • 1 egg
  • 1 tablespoon olive oil 
  • 1 teaspoon hot sauce
  • ¼ teaspoon Creole Seasoning Mix 
  • ½ small sweet onion, chopped 
  • 1 teaspoon minced garlic
  • 1 celery stalk, chopped
  • 2 cups eggplant, peeled and diced into small pieces 
  • ½ red bell pepper, boiled and chopped
  • 6 ounces queen crab meat
  • 3 tablespoons freshly squeezed lemon juice 
  • ½ cup white rice, uncooked
  • 4 ounces cooked shrimp

Directions

  1. Heat the oven to 350 degrees Fahrenheit.
  2. Boil the eggplant for 5 minutes in shallow saucepan water – filled over moderate flame. Put in a large basin after draining.
  3. Set aside a baking tray greased with butter.
  4. Over medium heat, heat the oil in a sizable pan.
  5. Cook for about 4 minutes, or till the onion, garlic, celery, and bell pepper are soft.
  6. Put the eggplant with the sautéed tomatoes, lemon juice, hot sauce, Creole seasoning, rice, and egg.
  7. To mix, swirl all together.
  8. Mix the shrimp and crab meat in a large dish.
  9. Fill the casserole dish with the casserole batter and pat down the upper side.
  10. Bake for 25 to 30 minutes, or once the rice is ready, the casserole is 
  11. cooked through.Enjoy hot.

Nutrients Values: 

Calories: 537 – Fat: 11g – Protein: 79g – Carbs: 25g

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