Ingredients:
1/2 cup butter
2 cups diced onion
1/2 lb good fresh bulk pork sausage
1 1/2 tsp garlic powder
1 tsp Worchestershire sauce
1/4 cup minced garlic
Hot sauce to taste
8 cups peeled and diced eggplant
1 large can mushrooms
1 can Ro*tel tomatoes, drained
1/2 cup diced bell pepper
1 lb shrimp
1/2 lb crabmeat
1/2 cup chopped parsley
1/2 cup green onions, thinly sliced (greens only)
2 cups of cooked rice
4 cups grated mild cheddar cheese
sliced jalapeño's (optional)
Directions:
Brown sausage, add 1/2 cup of butter, diced onions, sausage, garlic powder, Worchestershire, garlic and hot sauce. Cook til onions are transluscent.
When onions are halfway done, add eggplant, mushrooms and Ro*tel.
When onions are done add bell pepper, shrimp, crabmeat, parsley and green onions.
Simmer about ten minutes. Then add rice and chedder. If you want jalapeño's place them on the top as a topping.
Bake uncovered in 350 degree oven for 1 hour or til cheese forms a crust of gratin.
*note: We do our preparations in a black-iron Dutch oven and then move from stovetop to oven. If prepared in a large stock pot, place in a large casserole to bake.
