EGGPLANT/SHRIMP CORNBREAD DRESSING
1 lb. ground pork
1 can cream of shrimp soup
1 lb. ground beef
2 cans cream of celery soup
2 lb. eggplant, cooked and chopped fine
12 oz. chicken stock (broth)
2 (10x12 inch) cornbread, cooled and crumbled
1 lb. Louisiana shrimp (medium)
1 cube fish bouillon
5 oz. water
4 tsp. Cajun/Creole seasoning
Brown pork and beef.
Add cooked eggplant and soups.
Cook on low heat for 5 minutes.
Saute shrimp until pink.
Add fish bouillon and stir well.
Add to eggplant mixture.
Add Cajun/Creole seasoning.
Add crumbled cornbread and chicken broth.