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STUFFED EGGPLANT SOUP WITH ANDOUILLE




Source of Recipe


Marla


Recipe Introduction



Chef Peter Sclafani III of Sclafani's in the French Quarter, and Sclafani's

in New Orleans East, prepared this at the Food Heritage Stage at the 1998 New

Orleans Jazz and Heritage Festival.




List of Ingredients




STUFFED EGGPLANT SOUP WITH ANDOUILLE
1 cup butter (or olive oil)

6 cups peeled, diced eggplant (aubergine), about 1/4" to 1/2" dice

2 cups onions, chopped

1-1/2 cups celery, chopped

3/4 cup red bell pepper, chopped

3/4 cup green bell pepper, chopped

4 tablespoons minced garlic

1-1/2 cups tomato concassé (peeled, seeded, diced tomato)

1 cup flour

1 teaspoon curry powder

1 tablespoon chopped fresh rosemary

1-1/2 cups julienned andouille sausage, browned and drained

1 pound shrimp, peeled and deveined

10 cups hot, homemade chicken stock

2 cups heavy whipping cream

Salt, freshly ground black pepper, and Creole seasoning to taste

1 cup chopped green onions

1 cup chopped parsley



Recipe



In a large stock pot, melt the butter and saute the eggplant until slightly

soft. Add the onions, season with a little salt and pepper, and saute until

translucent; then add the celery, bell peppers, garlic and tomatoes. Saute

for about 5-10 minutes until the vegetables soften up. Add the curry and

rosemary.

Add the flour for a roux, and use a wire whisk to incorporate it into the

vegetable mixture. Cook the roux for 2-3 minutes until you get a white roux

(don't brown the flour). Then add one or two ladlesful of the chicken stock,

whisking to incorporate all the roux. Add the rest of the chicken stock and

the andouille, bring to a boil, then reduce to a simmer and cook for about 30

minutes.

Add the raw shrimp, the heavy cream, the green onions and parsley, Creole

seasoning to taste, and cook for 10 more minutes. Check for salt and pepper.

Leave the soup chunky like it is for a rustic effect; for a more elegant

soup, you may purée it in batches in a food processor, or right in the pot

with a hand blender.

Yield: 12 servings