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A comforting and savory baked dish from the heart of Louisiana. Tender eggplant and succulent shrimp are cooked with the classic Holy Trinity and Cajun spices, then topped with a buttery breadcrumb crust. It’s a perfect one-pan meal for a cozy dinner.
Roast the Eggplant
Sauté the Holy Trinity
Build the Casserole Base
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A comforting and savory baked dish from the heart of Louisiana. Tender eggplant and succulent shrimp are cooked with the classic Holy Trinity and Cajun spices, then topped with a buttery breadcrumb crust. It’s a perfect one-pan meal for a cozy dinner.
This cajun_creole recipe takes 75 minutes to prepare and yields 6 servings. At 300.81 calories per serving with 19.36g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Combine and Add Shrimp
Assemble and Bake
Rest and Serve
Replace the shrimp with 1 lb of cooked, shredded chicken or 1 lb of sliced andouille sausage (browned with the vegetables) for a different flavor profile.
Omit the shrimp and Worcestershire sauce (use a vegetarian version or soy sauce). Add a 15-oz can of cannellini beans (rinsed and drained) or 8 oz of sliced mushrooms (sautéed with the trinity) for a hearty vegetarian version.
For a richer casserole, mix 1/2 cup of grated Parmesan or Gruyère cheese into the breadcrumb topping before sprinkling it over the casserole.
Incorporate other vegetables like chopped zucchini or yellow squash. Add them to the pan along with the Holy Trinity.
Shrimp is an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
With eggplant and the 'Holy Trinity' of vegetables, this dish provides a good amount of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
Ingredients like tomatoes (rich in lycopene), garlic (containing allicin), and bell peppers are packed with antioxidants that help protect your cells from damage caused by free radicals.
This casserole offers a range of vitamins and minerals, including Vitamin C from bell peppers, manganese from eggplant, and selenium and Vitamin B12 from shrimp.
A single serving of this casserole contains approximately 380-420 calories, depending on the exact size of the vegetables and type of breadcrumbs used. It's a well-balanced main course.
Yes, it can be a healthy dish. It's packed with vegetables like eggplant, tomatoes, and peppers, providing fiber and vitamins. Shrimp is a great source of lean protein. To make it even healthier, you can use whole wheat breadcrumbs and be mindful of the butter and salt content.
Absolutely! You can assemble the entire casserole (steps 1-4) in the baking dish, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, prepare and add the breadcrumb topping and bake as directed, adding about 10-15 minutes to the baking time since it will be cold.
Yes, frozen shrimp works perfectly. Make sure to thaw it completely before using. You can thaw it overnight in the refrigerator or place it in a colander under cold running water for a few minutes. Pat the shrimp dry with paper towels before adding it to the casserole.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in a microwave-safe dish and heat until warm, or place the casserole dish back in a 350°F (175°C) oven for 15-20 minutes until heated through. The topping will re-crisp nicely in the oven.
Eggplant is like a sponge and will absorb oil quickly. Stick to the 3 tablespoons called for. Spreading it in a single layer on the baking sheet ensures it roasts rather than steams, and it will release some of that oil as it cooks.