Eggplant-Crawfish Pirogues

Ample Bites has had a hankering for crawfish for quite sometime and I finally did something about it. I order crawfish tail meat from and put them into a new recipe that I found in Louisiana Cookin’ magazine and adapted.

Eggplant-Crawfish Pirogues combine several of my favorite ingredients – crawfish tail meat, eggplant, jalapeno pepper and, of course, garlic. A pirogue is a flat-bottom boat used in the bayous of the South and peeled and hollowed-out eggplant bears a strong resemblance to the real thing.

This dish is really very easy to make. The most complicated part of the recipe is breading and frying the eggplant boats before stuffing. The crawfish was precooked prior to shipping. The vegetables take but a few minutes to chop. They soften, simmer and then stand prior to stuffing the crawfish and vegetable mixture into the pirogues. Once stuffed, the eggplant bakes for 10 – 15 minutes and is served immediately. I accompanied mine with some homemade jalapeno-cheddar corn bread muffins and a few dashes of Tabasco sauce.


Eggplant-Crawfish Pirogues
(Adapted from recipe courtesy of Louisiana Cookin’, March/April 2013)

Serves 6

3 medium eggplants, peeled and halved lengthwise
6 Tbsp unsalted butter
1 onion, chopped
¼ cup seeded and chopped jalapeno
½ cup seeded and chopped green bell pepper
¾ cup seeded and chopped red bell pepper
2 cloves garlic, minced
1 ½ pounds cooked crawfish tail meat
4 ½ tsp, Kosher salt, divided
4 ½ tsp freshly ground black pepper
1 ½ tsp cayenne pepper, divided
4 ½ tsp panko bread crumbs
Canola oil for frying
1 ½ cups all-purpose flour
1 ½ tsp garlic powder
1 cup fat free milk
½ cup grated parmesan cheese

Starting from the center of each eggplant half, scoop out the flesh, leaving a 1-inch shell. Chop flesh and set shells aside.

In a medium saucepan, melt butter over medium heat; add onion, peppers, and garlic; cook about 5 minutes or until softened. Reduce heat to low and cover pan. Cook stirring frequently, for about 25 minutes or until vegetables are very soft and beginning to brown. Add chopped eggplant, crawfish, 1 ½ teaspoons each salt and pepper and ½ teaspoon cayenne; cook 10 minutes. Remove from heat; stir in breadcrumbs and set aside.

Preheat oven to 350F. Line a large rimmed baking sheet with foil and set aside. In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until the oil reaches 350F.

Meanwhile in a shallow dish, combine flour, garlic powder, remaining salt and pepper and cayenne. Into another shallow bowl, pour milk. Dip each eggplant boat into milk and then dredge in flour. Fry shells in batches in the hot oil, turning occasionally, for about 8 minutes or until golden brown. Transfer to a paper-towel-lined baking sheet to drain.

Spoon crawfish mixture into fried eggplant shells and transfer to foil-lined baking sheet. Top with parmesan cheese and bake 10 – 15 minutes until heated through and the eggplant is tender. Serve immediately.

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