Cajun Dressing

• 1 eggplant (1 lb.), peeled and diced
• 2 c. water
• 3 tsp. salt, divided
• 1/2 c. each: celery, onion and bell pepper, chopped
• 2 Tbsp. butter
• 3 c. cooked rice
• 1 c. crawfish tails
• 1/4 c. each: bread crumbs and parsley, chopped
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/8 tsp. red pepper
• 1/4 tsp. paprika

1. Combine eggplant, water and 1 teaspoon salt in medium saucepan.
2. Bring to boil; reduce heat and simmer 5 minutes; drain. Cook celery, onions and bell pepper in butter until tender-crisp. Stir in eggplant, rice, crawfish tails, crumbs, parsley, garlic powder, black pepper, red pepper and 2 teaspoons salt.
3. Turn into buttered 2-quart casserole.
4. Sprinkle with paprika.
5. Bake at 375u0b0 for 25 to 30 minutes.

eggplant, water, salt, celery, butter, rice, crawfish tails, bread crumbs, garlic powder, black pepper, red pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866043 (may not work)