Creole Eggplant Pirogues with Shrimp & Tasso

Creole Eggplant Pirogues with Shrimp & Tasso ingredients

• 2 large (about 1.5 lbs eac eggplants
• 2 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 4 oz, diced small tasso ham
• 1 tbsp vegetable oil
• 1 medium, diced yellow onion
• 2 diced celery stalks
• 1 diced green bell pepper
• 3 cloves, minced garlic
• 1.5 tsp Creole seasoning
• 0.5 tsp dried thyme
• 1 lb, peeled, deveined, 1/ raw shrimp
• 0.5 cup chicken broth
• 0.5 cup bread crumbs
• 0.25 cup, chopped fresh parsley
• 0.25 cup, grated, plus more f Parmesan cheese
• 0.5 tsp, or to taste hot sauce
• 2 stalks, sliced, for garn green onions

How to make Creole Eggplant Pirogues with Shrimp & Tasso

1. Preheat your oven to 400°F (200°C). Halve the 2 large eggplants lengthwise. Score the flesh of each half in a crosshatch pattern, being careful not to cut through the skin. Drizzle the cut sides with 2 tablespoons olive oil, sprinkle with 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper.
2. Place the eggplant halves cut-side down on a baking sheet and bake for 30-35 minutes, or until the flesh is very tender. Let cool slightly, then scoop out the cooked eggplant flesh with a spoon, leaving a 1/2-inch border of flesh in the skins to create 'pirogues' (boats). Chop the scooped-out eggplant flesh and set aside.
3. While the eggplants bake, heat a large skillet over medium heat. Add 4 ounces diced tasso ham and cook until crispy and most of the fat has rendered, about 5-7 minutes. Remove the tasso with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4. Add 1 tablespoon vegetable oil to the skillet if needed. Add 1 diced yellow onion, 2 diced celery stalks, and 1 diced green bell pepper. Sauté, stirring occasionally, until softened, about 8-10 minutes.
5. Stir in 3 minced garlic cloves, 1.5 teaspoons Creole seasoning, and 0.5 teaspoon dried thyme. Cook for 1 minute until fragrant. Add the chopped eggplant flesh to the skillet and cook for another 3-5 minutes, stirring to combine.
6. Add 1 lb diced raw shrimp to the skillet and cook for 2-3 minutes, just until they turn pink and opaque. Do not overcook. Stir in 0.5 cup chicken broth, 0.5 cup bread crumbs, 0.25 cup chopped fresh parsley, 0.25 cup grated Parmesan cheese, and 0.5 teaspoon hot sauce.
7. Return the cooked tasso ham to the skillet and stir well to combine all ingredients. Taste the filling and adjust seasoning if necessary.
8. Carefully spoon the prepared filling into the baked eggplant shells, mounding it slightly. Sprinkle with additional grated Parmesan cheese and a few extra breadcrumbs, if desired, for a crispy topping.
9. Return the stuffed eggplant pirogues to the baking sheet and bake for 20-25 minutes, or until the filling is heated through, the cheese is melted and bubbly, and the topping is golden brown.
10. Let the pirogues rest for 5 minutes before serving. Garnish with sliced green onions and serve hot as a hearty dinner.

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