By adding a small amount of sugar to this dish you will cut the any bitterness you may get from the eggplant or tomatoes.
1/2 pound smoked sausage, diced
2 cups diced onion
1 cup diced bell pepper
1 cup diced celery
1 tablespoon minced garlic
1/4 cup dark roux
One 10-ounce can diced Rotel tomatoes
One 14-ounce can beef broth
3 pounds eggplant, peeled and diced
2 tablespoons sugar
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1/2 teaspoon dried basil or 1 & 1/2 teaspoons fresh basil
3 bay leaves
1 pound medium shrimp, peeled
1. Heat large pot over medium heat and cook sausage until browned. Add onion, bell pepper and celery and cook for 5 minutes. Add garlic and roux and cook for 5 minutes until roux dissolves.
2. Stir in Rotel tomatoes, beef broth eggplant, sugar, oregano, thyme, basil and cover pot. Simmer for 30 minutes. Uncover and simmer for an additional 5 minutes.
3. Add shrimp and cook covered for 5 minutes. Uncover pot and simmer for additional 5 minutes.
4. Stir in green onions and parsley.
Yields 12 side dishes or 6 entrees.
Recipe compliments of Chef Patrick Mould.