Baton Rouge, Louisiana
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Marcellos - Creole Eggplant

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Creole Eggplant


8 diced eggplants
2 pads butter
1 cup onion
½ cup celery
¼ cup bell pepper
1 oz. chopped garlic
1 tsp. crushed red pepper
1 tbsp. granulated garlic
1 tsp. sweet basil
1 tsp. thyme
¼ lb. smoky diced ham
2 lbs. gulf shrimp
2 oz. chicken base
2 oz. sugar
¼ lb. fresh crab meat
Seasoned Italian bread crumbs
Parmesan cheese
Chopped parsley


1. Boil diced eggplants; drain
2. Sauté butter, onion, celery, bell pepper and chopped garlic until veggies done
3. Add crushed red pepper, granulated garlic, sweet basil and thyme
4. Add smoky diced ham, shrimp; sauté till shrimp are cooked
5. Add boiled eggplant
6. Add chicken base and sugar
7. Add fresh crab meat; fold
8. Tighten with seasoned Italian bread crumbs as needed
9. Garnish with Parmesan cheese and chopped parsley


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