We absolutely love the Drusilla Seafood Eggplant Casserole for its irresistible mix of plump eggplant and fresh seafood that captures the heart of Southern cooking. This dish hails from Louisiana’s vibrant traditions where bold flavors meet comfort in every bite.
Originating from places like Drusilla’s Seafood and Steak House it’s a timeless favorite that elevates simple ingredients into something extraordinary. We’re excited to share how this recipe brings warmth and taste to your table with minimal fuss.
Ingredients
To craft our Drusilla Seafood Eggplant Casserole, we select high-quality ingredients that capture the vibrant flavors of Louisiana’s Southern cuisine. These components, used in sequence, build layers of taste and texture for a comforting meal.
Below, we list the ingredients in the order they are typically prepared and incorporated. We’ve bolded key items like eggplant and italicized important preparation notes for emphasis.
- 2 medium eggplants (about 1.5 pounds total, sliced into 1/2-inch rounds and salted to draw out moisture for 30 minutes before rinsing and patting dry – this step enhances texture and reduces bitterness)
- 1 pound fresh shrimp (peeled and deveined, ensuring they are medium-sized for even cooking with the eggplant)
- 1/2 pound lump crab meat (fresh or pasteurized, picked over to remove any shells for a seamless blend)
- 1 large onion (diced, used as the base for sautéing to build flavor foundations)
- 2 bell peppers (one green and one red, seeded and chopped, adding sweetness and color contrast)
- 4 cloves garlic (minced, stirred in after onions for aromatic depth)
- 1 cup breadcrumbs (plain or seasoned, toasted lightly for added crunch as a topping)
- 1 cup shredded cheddar cheese (mild or sharp, melted over the top for a golden, bubbly finish)
- 2 large eggs (beaten, mixed in to bind the casserole mixture)
- 1 teaspoon Cajun seasoning (store-bought or homemade, infusing authentic Southern spice)
- 1/2 teaspoon salt (added to taste, balancing the seafood’s natural brininess)
- 1/4 teaspoon black pepper (freshly ground, for a subtle kick)
- 2 tablespoons olive oil (for sautéing vegetables, ensuring a non-stick base)
- 1 cup chicken or seafood stock (low-sodium, poured in last to moisten the mixture before baking)
This selection ensures our casserole is flavorful, nutritious, and true to its roots – blending fresh seafood with hearty vegetables for an unforgettable dish.
Required Tools and Equipment
To bring our Drusilla Seafood Eggplant Casserole to life, we rely on a selection of essential kitchen tools and equipment. These items help us prepare the ingredients efficiently and assemble the dish with precision, ensuring a seamless cooking process that highlights the vibrant flavors of Louisiana’s Southern cuisine.
We recommend the following tools, organized by their primary use in the recipe:
- Cutting Board and Chef’s Knife: A sturdy cutting board paired with a sharp chef’s knife is crucial for chopping eggplants, onions, bell peppers, and garlic. This duo allows us to achieve uniform pieces quickly, which ensures even cooking and enhances the dish’s texture.
- Measuring Cups and Spoons: Accurate measurements are key to balancing flavors in our casserole, so we use measuring cups for ingredients like stock and measuring spoons for seasonings such as Cajun seasoning, salt, and black pepper.
- Mixing Bowls (Set of 2-3): Medium-sized mixing bowls help us combine ingredients like breadcrumbs, eggs, and cheese without mess. We suggest using heat-resistant ones for tasks involving warm mixtures.
- Skillet or Large Saucepan: A non-stick skillet or saucepan is ideal for sautéing onions, bell peppers, and garlic with olive oil. This tool builds the flavorful base that infuses the seafood and eggplant.
- Baking Dish (9×13 inch): For our Drusilla Seafood Eggplant Casserole, a deep 9×13 inch baking dish is essential. It provides ample space to layer the eggplant, shrimp, crab meat, and other components for even baking and a golden, bubbly finish.
- Oven and Oven Mitts: A standard oven preheated to the required temperature is necessary for baking the casserole to perfection. Don’t forget oven mitts for safe handling of hot dishes.
- Spatula or Wooden Spoon: A heat-resistant spatula or wooden spoon aids in stirring and mixing during preparation, preventing sticking and ensuring ingredients blend smoothly.
By having these tools ready, we can transition smoothly from prepping ingredients to baking, creating a comforting and flavorful meal that embodies the essence of Southern cooking.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through the step-by-step process to create the flavorful Drusilla Seafood Eggplant Casserole, ensuring each layer builds the authentic taste of Louisiana’s Southern cuisine.
Prep
First, we prepare the vegetables and seafood to set the foundation for this hearty dish. Begin by preheating the oven to 375°F (190°C) for later use. Wash and peel 2 medium eggplants, then slice them into 1/2-inch thick rounds and sprinkle with 1 teaspoon of Cajun seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper; let them sit for 10 minutes to draw out moisture, then pat dry with paper towels for a tender texture.
Next, finely chop 1 large onion, 1 green bell pepper, and 3 cloves of garlic on a cutting board using a chef’s knife. In a mixing bowl, combine 1 pound of fresh shrimp (peeled and deveined) with 1/2 pound of lump crab meat, ensuring the seafood is thoroughly checked for shells to avoid any interruptions. Measure out 1 cup of breadcrumbs, 1 cup of shredded cheddar cheese, 2 beaten eggs, and 1 cup of chicken or seafood stock for easy access, creating a seamless transition to cooking.
Cook the Seafood and Eggplant
We now cook the components to infuse rich, aromatic flavors that capture the essence of Louisiana seafood. Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the chopped onion, bell pepper, and garlic, sautéing for 5 minutes until they soften and release a fragrant, savory aroma that fills the kitchen.
Add the seasoned eggplant slices to the skillet, stirring occasionally for 8-10 minutes until they turn golden and tender, absorbing the flavors of the vegetables. Incorporate the shrimp and crab meat, cooking for an additional 4-5 minutes until the shrimp turns pink and opaque, and the seafood blends into a juicy, succulent mixture. Season with extra Cajun seasoning to taste, then remove from heat and stir in the stock for a moist, cohesive base that promises a comforting bite.
Assemble the Casserole
With our cooked elements ready, we layer the casserole for a visually appealing and textured dish. Grease a 9×13 inch baking dish with 1 tablespoon of olive oil to prevent sticking. Spread half of the cooked eggplant and vegetable mixture evenly across the bottom, then sprinkle with half of the breadcrumbs and cheddar cheese for a crunchy contrast.
Top with the shrimp and crab meat mixture, followed by the remaining eggplant and vegetables. Pour the beaten eggs over the layers to bind everything together, ensuring an even distribution for a cohesive, melt-in-your-mouth result. Finish by sprinkling the rest of the breadcrumbs and cheddar cheese on top, creating a golden, crispy crust that enhances the seafood’s natural flavors.
Bake
Finally, we bake the assembled casserole to meld the flavors into a warm, irresistible meal. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is bubbly and golden brown, filling your home with the enticing scent of seafood and spices.
Monitor the internal temperature if desired—aim for 165°F (74°C) in the center for food safety—and let it rest for 5 minutes after removing from the oven to allow the flavors to settle, resulting in a dish that’s perfectly tender and full of depth.
Make-Ahead Instructions
To make our Drusilla Seafood Eggplant Casserole even more convenient, we can prepare key components in advance while preserving the vibrant flavors and fresh essence of Louisiana’s Southern cuisine. This approach lets us focus on enjoying the dish’s comforting layers of eggplant, shrimp, and crab without the last-minute hassle.
Preparing Ingredients Ahead
We recommend starting with the vegetables and seafood, as these form the heart of the casserole. Follow these steps for efficient prep:
- Wash and chop the eggplants, onions, bell peppers, and garlic: Slice the eggplants into 1/2-inch rounds and chop the other veggies into fine dice. Store them in an airtight container in the refrigerator to maintain their crisp texture and natural sweetness for up to 24 hours.
- Season and mix the seafood: Combine fresh shrimp and lump crab meat with Cajun seasoning, salt, and black pepper in a mixing bowl. Place the mixture in a sealed container and refrigerate it for no more than 12 hours to keep the seafood’s delicate, briny flavors intact.
Assembling the Casserole in Advance
Once the ingredients are prepped, we can assemble the full casserole ahead of time for a seamless baking process later.
- Cook the base mixture: In a skillet, sauté the chopped onions, bell peppers, and garlic in olive oil until softened and aromatic. Add the seasoned seafood and cook briefly until just opaque, then mix in chicken or seafood stock for added moisture. Let this cool completely before proceeding.
- Layer and store: Grease a baking dish and layer the eggplant slices, cooked seafood mixture, breadcrumbs, and cheddar cheese as outlined in our main recipe. Cover the dish tightly with plastic wrap or foil and refrigerate it for up to 24 hours. This allows the flavors to meld, enhancing the dish’s hearty, savory profile.
Storage and Reheating Tips
Proper storage is crucial to retain the casserole’s golden-brown crust and tender texture. Here’s a quick guide:
| Component | Storage Method | Recommended Duration | Key Notes |
|---|---|---|---|
| Prepped ingredients (veggies and seafood) | Refrigerator in airtight containers | Up to 24 hours | Keep at 40°F or below to prevent bacterial growth and maintain freshness. |
| Assembled casserole | Refrigerator, covered | Up to 24 hours | Do not freeze at this stage, as eggplant may become mushy upon thawing. |
| Fully baked casserole | Refrigerator in an airtight container | Up to 3 days | Freezing extends shelf life to 2 months; wrap tightly to avoid freezer burn. |
When ready to serve, we preheat the oven to 350°F and bake the refrigerated assembled casserole for 30-40 minutes until bubbly and irresistibly golden. If reheating a baked portion, cover with foil to prevent drying and heat at 325°F for 15-20 minutes. Always check that the internal temperature reaches 165°F for safe enjoyment.
Conclusion
We’ve cherished exploring the Drusilla Seafood Eggplant Casserole and its Southern charm. This recipe lets us blend fresh flavors into a simple yet memorable meal that warms the soul.
We’re sure it’ll become a favorite in your home too so give it a try and share your twists with us.
Frequently Asked Questions
What is Drusilla Seafood Eggplant Casserole?
Drusilla Seafood Eggplant Casserole is a classic Louisiana dish from Drusilla’s Seafood and Steak House. It combines fresh eggplant with seafood like shrimp and crab, seasoned with Cajun flavors, to create a comforting, flavorful meal that embodies Southern cooking. This recipe turns simple ingredients into a warm, hearty casserole perfect for family dinners.
What ingredients are needed for Drusilla Seafood Eggplant Casserole?
You’ll need medium eggplants, fresh shrimp, lump crab meat, onions, bell peppers, garlic, breadcrumbs, cheddar cheese, eggs, Cajun seasoning, salt, black pepper, olive oil, and chicken or seafood stock. These high-quality ingredients blend to capture Louisiana’s vibrant tastes, making the dish nutritious and full of flavor.
What tools are required to make this casserole?
Essential tools include a cutting board, chef’s knife, measuring cups, mixing bowls, a skillet for cooking components, a baking dish for assembly, and an oven for baking. These items ensure an efficient process, helping you create a seamless and delicious meal with minimal hassle.
How do I prepare Drusilla Seafood Eggplant Casserole?
Start by prepping vegetables and seafood, then cook them in a skillet with seasonings. Layer the mixture in a greased baking dish, top with breadcrumbs and cheese, and bake until bubbly and golden brown. This step-by-step process takes about an hour and results in a flavorful, comforting dish straight from Louisiana’s tradition.
Can I make Drusilla Seafood Eggplant Casserole ahead of time?
Yes, you can prep vegetables and season seafood in advance, or fully assemble the casserole and refrigerate it for up to 24 hours. This saves time while keeping flavors intact. When ready, bake as directed for a fresh-tasting meal, making it ideal for busy schedules or meal prepping.
How should I store and reheat the casserole?
Store prepped ingredients in the fridge for up to 2 days, or keep assembled but unbaked casseroles refrigerated for 24 hours. For baked casseroles, cool and cover tightly, then refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F until warmed through, preserving the dish’s texture and taste.