Happy Saturday !
And this weekend is time head to the Delcambre Shrimp Festival: located about 20 miles southwest of Lafayette, is home to one of the area’s most productive shrimp fleets. The town devotes an entire weekend to honor this economic lifeblood. Events include a shrimp cook-off, queens pageants, fais-do-do’s, food booths, carnival rides, and the blessing of the shrimp boat fleet. There’s plenty of fun for “kids” of all ages and lots to see, hear, and EAT!
Information If you are in the area don’t miss it- the weather will be Hot with a chance of rain this afternoon,
In 1950, the Delcambre Shrimp Festival was born as a project to raise funds for the Delcambre Fire Department. The festival has continued to support community projects. The area wide attention it has received has helped the festival grow. The festival has grown so much that it has been listed in the top ten festivals in the State of Louisiana.
So this Saturday recipe honor’s this great festival :
Shrimp and Egg plant Casserole :
- 1 lb cooked shrimp / cleaned & chopped if needed
- 2 med Eggplants (parboiled/chopped)
- 4 slices toasted bread ( Crumbled)
- 1/2 C margarine
- 1 onion & bell pepper (chopped)
- 2 cloves of garlic ( chopped)
- 2 Eggs
In a skillet melt margarine- saute -onions,bell pepper and chopped Egg plant about 10 minutes. Add shrimp and Crumbled toast – add seasoning to taste and let Cool.
When mixture is Cool add 2 beaten Eggs-Mix. And pour into a greased 9×13 baking Dish . Bake at 350 for 30 minutes.
* You can top before baking cracker crumb s,bread crumbs or panko.