Saturday, January 2, 2010

Almost Copeland’s Eggplant pirogue

Almost Copeland’s Eggplant Pirogue
This is my version of a dish at my favorite Cajun Restaurant in New Orleans, Copelands. Cajun Fried Eggplant smothered in a delicious Au Gratin Sauce with shrimp, crab and crawfish.
FYI: Pirogue is a small boat in Cajun.
Serve over angel hair pasta, Salad and French Bread
Makes about 6 servings.

Au Gratin Seafood Sauce
¼ Cup Butter
¼ Cup Flour (for roux)
½ tsp. Cajun seasonings (Emeril)
1 tsp. Granulated Onion
½ C crab stock or chicken stock
1 ½ Cup half and half
¼ Cup Butter Pieces
1 ½- 2 C Parmesan cheese (freshly grated)
1 TBS butter
½ tsp crab boil mix
2 Cups Cooked Shrimp
1 Cups Crawfish Tails
1 Cup Lump Crab
½ C white whine (optional)
Salt and pepper to taste


Fried Eggplant

1 eggplant (cut ½ inch thick pieces)
1 egg
½ C half and half
2 C fish fry
1 C bread Crumbs
1 C flour½ tsp Cajun seasonings or to taste
1 C flour
Garnish With Lemon

Preparation:
Make Roux by mixing butter and flour together for at least 5 minutes.

In a heavy saucepot bring stock, Cajun seasonings and onion to a boil; thicken by whisking Roux into stock. Boil 3 minutes, whisk in half and half and butter, bring to just a boil add cheese. Simmer on low heat.

In Separate pot sauté garlic in 1-tablespoon butter, add seafood and crab boil mix cook for 3 minutes. Add seafood to white sauce. Simmer on very low heat.

To Fry Eggplant Pirogues:
Soak the eggplant in water and 1 tsp salt for 10 minutes.
Beat egg and half and half in bowl.
Mix fish fry, breadcrumbs and seasonings in separate bowl.
Flour in a differnt bowl. Dip eggplant in egg mixture, in flour, in egg and in breadcrumb mixture. Fry at 350 for 3-5 minutes or until golden brown.
Ladle sauce over eggplant and serve with angle hair pasta.

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