Cajun Rice Dressing 1

1 eggplant (about 1 pound), peeled and diced

2 cups water

3 tsp salt, divided

1/2 cup each chopped celery, onions, and green pepper

2 tbs butter or margarine

3 cups cooked rice

1 cup (4 oz) crawfish tails

1/2 cup each dry bread crumbs and chopped parsley

1/4 tsp each garlic powder and ground black pepper

1/8 tsp ground red pepper

1/4 tsp paprika

Combine eggplant, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Drain. Cook celery, onions, and-green pepper in butter until tender crisp. Stir in eggplant, rice, crawfish, crumbs, parsley, garlic powder, and pepper. Turn into a buttered 2-quart casserole. Sprinkle with paprika. Bake at 375F for 25 to 30 minutes.

Makes 6 servings.

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Jambalaya, Rice Dressing, Rice Dishes

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Cajun Country -- New Iberia, Louisiana