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  • 1 small yellow onion
  • 1/3 stalk celery
  • 1/4 bell pepper
  • 2 cloves garlic
  • 1 medium eggplant,
    peeled and cubed
  • 3 cooking spoonfuls of vegetable oil
  • 1 bay leaf
  • 1 cup peeled Gulf shrimp
  • 1/2 cup cooked rice
  • grated parmesan cheese
  • salt
  • powdered Cayenne
    red pepper

1. Finely chop the celery, bell pepper, onions and garlic. Pour these ingredients into a 2-quart pot of heated vegetable oil on medium heat. Stir continually until the seasoning is shiny, but not brown.

2. Add eggplant and about a cup of water. Stir. Lower the heat a little and cover for about 30 minutes. Peek in the pot occasionally and stir to be sure it does not stick to the bottom.

3. Add the boiled shrimp with some of its boiling water and a bay leaf and cook another 20
minutes with the lid off.

4. Add the cooked rice and cook another 5 minutes. Add salt and powdered Cayenne red pepper to taste.

5. Place mixture into a lightly sprayed cooking brownie pan or glass dish. Sprinkle bread crumbs and parmesan cheese on top of the mixture and place into a pre-heated 375-degree oven for about 30 minutes or until the bread crumbs begin to brown.