Shrimp Rice Eggplant Casserole

2 pounds shrimp

2 cups eggplant, chopped

2 cups rice, cooked

1/2 cup bell pepper, chopped

1 cup onion

1/4 cup celery, chopped

2 tablespoons cooking oil

Seasonings to taste (Cajun preferred)

Fine bread crumbs, buttered

Steam eggplant 15 minutes. Cook shrimp, oil, onions, bell pepper and celery 10 minutes. Add cooked rice. Place in casserole. Sprinkle with butter. Bake about 15 minutes. Serve hot.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana