Beef and Pork Eggplant Dressing
2017-06-21- Course: Main Dishes
- Yield : 1
- Servings : 15 servings
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:15 h
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Aubergine, Eggplant or like my Cajun Momma use to say la Breme – Great in dressing, fried or etouffeed (smothered) –
C’est tout bon
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 large onion chopped
- 1 medium bell pepper or sweet banana pepper chopped
- 4 cloves or 1 teaspoon fresh garlic
- 3 large eggplants peeled and chopped
- 1 can golden mushroom soup
- Caramel Browning Gravy for color optional
- 1/4 cup cooking oil
- 1/2 tablespoon Cajun seasoning (more or less)
- 1 tsp Season-All or salt
- 1/4 cup scallions green onions chopped
- 1/4 cup chopped parsley
- 3 to 4 cups cooked rice
Directions
Step 1
Prepare 3 to 4 cups cooked rice
Step 2
In a large Magnalite, aluminum , or Teflon coated pot, add the oil and brown the meats; set aside.
Step 3
Add the onions, the pepper and garlic to the pot. Sauté over medium heat until vegetable mixture start to get soft.
Step 4
Add the chopped eggplant and cook over medium heat until eggplant is reduced.
Step 5
A small amount of water may be added to keep the mixture from sticking and to reduce the cooking time on the eggplant.
Step 6
Add the golden mushroom soup, seasonings and enough water to make a stew like consistency.
Step 7
Cook over medium heat for 30 minutes, stirring to prevent sticking.
Step 8
Taste and adjust seasonings. Mix the dressing mix with cooked rice, fresh scallions green onions and parsley
Step 9
Mixture can be frozen,
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