Brême au Riz (Eggplant Rice Dressing)
 
Makes 8 to 10 Servings
Ingredients
  • 3 large eggplants (2½ pounds), peeled and diced into ¾-inch cubes
  • 1 pound ground pork
  • 1 pound smoked sausage
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • ¼ cup minced garlic
  • 4 cups chicken stock
  • 2 cups long-grain rice
  • 1 teaspoon kosher salt
  • ½ teaspoon granulated garlic
  • ½ teaspoon ground black pepper
  • ¾ pound peeled and deveined large fresh shrimp
  • ½ cup chopped fresh parsley
Instructions
  1. Bring a stockpot of lightly salted water to a boil. Add eggplant, and cook until tender and fully cooked, 25 to 30 minutes. Drain in a colander, and set aside.
  2. In a Dutch oven, cook pork over medium-high heat, stirring occasionally, until well browned, 15 to 20 minutes. Add sausage, and cook, stirring occasionally, for 10 minutes. Add onion, celery, bell pepper, and minced garlic; cook, stirring occasionally, until vegetables are wilted, 5 to 10 minutes. Add eggplant and stock, and bring to a rolling boil. Reduce heat, and add rice, stirring well. Stir in salt, granulated garlic, and black pepper. Reduce heat to low; cover and cook for 30 minutes. (Do not stir or remove lid during cooking process.)
  3. Add shrimp and parsley to rice mixture, and stir well. Cover and cook over low heat until shrimp are pink and curled, 10 to 15 minutes.
Recipe by Louisiana Cookin' at https://louisianacookin.com/a-nostalgic-holiday-recipe-from-chef-john-d-folse/