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Wild Game Easy Cajun Shrimp & Eggplant Casserole 1 lb. shrimp
1 lb. diced eggplant
1 cup chopped onions
1 cup chopped celery
1 cup chopped green peppers
2 cloves minced garlic
2 tbs margarine
2 cups cooked rice
2 tsp salt
1/2 tsp Slap Boudreaux's Creole Seasoning
3/4 cup mayonnaise
1 cup bread crumbs

1. In medium skillet, saute margarine, onions, celery,
      green peppers, and garlic until tender, about 5-7 min.

2. Next stir in eggplant, shrimp, rice, salt,
      Slap Boudreaux's Creole Seasoning ,
      and mayonnaise. Add mixture to lightly grease casserole dish
      and top with breadcrumbs.

3. Bake at 350 degrees for 45 minutes.

            Servings 6 to 8

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