• Tommy Centola

Eggplant Shrimp and Crabmeat Étouffée from the Bon Ton Cafe

This dish from the Bon Ton Cafe is one of their popular ones. While you could get Shrimp Étouffée at the Bon Ton, the addition of eggplant and crabmeat raises the flavor level tremendously. Either way is a great Étouffée.


4 medium Eggplants, peeled and cut into pieces

1 cup Chopped Yellow Onion

1/2 cup Chopped Bell Pepper

1/4 cup Chopped Celery

2 tablespoons Chopped Garlic

1/2 cup Chopped Parsley

1/4 pound Margarine

1 1/2 pounds Peeled Shrimp (90/110)

1 pound fresh picked Jumbo Lump Crabmeat

To taste Salt and Pepper


Melt 1/4 pound margarine in a medium sized pot.

Add 1 cup chopped onions, 1/2 cup chopped bell pepper, 1/4 cup chopped celery, 2 tablespoons chopped garlic.

Sauté seasonings until cooked limp.

Boil eggplant cubes in a separate pot until cooked.

Remove and strain.

Add shrimp to pot with seasoning. Heat over low to medium flame and bring to a simmer.

Add cooked eggplant.

Stir shrimp and seasoning and eggplant until evenly combined.

Add salt and pepper and mix throughout.

Allow to smother 20 minutes, adding a small amount of water if necessary to keep moist. Taste for seasoning.

Add crabmeat and parsley and mix throughout.

Remove from heat.

Serve around rice pilaf. Garnish with a sprig of parsley.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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