EGGPLANT LOUISIANNE

Tasso Sauce

Ingredients Weight Measure
Butter 6 Tbsp.
Tasso ham, finely chopped 2 1/4 lbs.
Green onion, thinly sliced 1 bunch
Granulated garlic 2 tsp.
Heavy whipping cream 3 quarts
Salt to taste
TABASCO® brand Habanero Sauce 15 dashes

Shrimp and Eggplant Batter

Ingredients Weight Measure
Raw shrimp, large, peeled, deveined, butterflied 72 each
TABASCO® brand Habanero Sauce 1/3 cup
All-purpose flour 5 cups
Tony Chachere's 3 Tbsp.
Salt 1 tsp.
White pepper 1/2 tsp.
Eggs 6 each
Milk 1 1/2 quarts
Eggplant, sliced 1/2" 12 slices
Cooking oil as needed

Crabmeat

Ingredients Weight Measure
Butter 2 Tbsp.
Lump crabmeat 3/4 lb.

Method

  1. Tasso sauce- In a saucepan, melt 1/4 cup of butter. Add the ham and green onions. Sauté for 2 minutes. Add garlic and heavy whipping cream. Reduce heat and allow to simmer until thickened. Salt to taste. Add 15 dashes TABASCO® brand Habanero Sauce and then whisk in remaining 2 tablespoons butter to finish. Set sauce aside.
  2. Shrimp and eggplant batter- Place shrimp in a bowl and cover with 1/3 cup of TABASCO® brand Habanero Sauce. Set aside. Combine flour, Tony Chachere's, salt and pepper in a bowl. In a separate bowl combine the 6 eggs and 1 1/2 quarts of milk, whisking well. Dip the eggplant slices in the milk and egg mixture, then into seasoned flour and fry until golden brown. Drain. Repeat this process with the shrimp.
  3. Crabmeat- In a sauté pan, melt butter and add crabmeat. Sauté crabmeat
  4. Presentation- For each serving, spoon 1/4 cup of the Tasso sauce in the center of the plate. Top with one fried eggplant slice and place fried shrimp around the eggplant. Top eggplant with 1 oz. of the sautéed crabmeat. Drizzle outer edge of the plate with remaining sauce.

Yield: 12 servings

Serving idea: garnish with fresh parsley or chives criss-crossed over the top of the eggplant.