Crawfish Dressing

1 pound ground pork

1 pound ground beef

3/4 pound chicken gizzards, chopped fine (optional)

1 large onion finely chopped

1 large red bell pepper, finely chopped

3 stalks celery, finely chopped

3 cloves garlic, finely chopped

2 teaspoons salt

2 teaspoons red pepper

1 teaspoon basil

1 teaspoon Italian seasoning

1/2 teaspoon curry

1 tablespoon Worcestershire Sauce

3 tablespoons dry minced onion (browned in 1 tablespoon butter)

1 large eggplant, coarsely chopped

1 cup fresh mushrooms, diced (optional)

One 10 ounce can cream of mushroom soup

1 cup water

1 pound Louisiana crawfish, coarsely chopped

1 cup green onion tops

1/2 cup parsley, finely chopped

4 cups rice, cooked

On medium heat, brown pork, beef and chicken gizzards in a 6 quart pot (cast iron pot perfered); remove excess oil. Add oil vegetables except green onions. parsley eggplant and mushrooms. Saute on high heat until vegetables are limp. Stir to prevent burning. Reduce heat to medium. Add seasonings, eggplant, and mushrooms.

Cover, and cook until eggplant is tender (about 30 minutes). Add cream of mushroom soup and water; cover and cook 15 more minutes on medium heat. Add Louisiana crawfish; cover and cook 15 more minutes. Adjust seasonings. Add onion tops and parsley. Mix in cooked rice. Cover set aside at least 15 minutes before serving. Dressing is ideal to stuff bell peppers; top with bread crumbs and cheese. Serve with French garlic bread, Caesar salad and Petit Pois English peas.

Serves 10.

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Cajun Country -- New Iberia, Louisiana