Get ready to transform your ordinary dinner into an explosive culinary adventure that combines the rich, bold flavors of Louisiana with a stunning presentation that will make your taste buds dance! This Eggplants Filled with Sausage Jambalaya recipe is not just a meal—it's a journey through the heart of Cajun cooking, where every bite tells a story of tradition, spice, and mouthwatering complexity. Whether you're a seasoned home chef or a curious food lover looking to impress, this recipe promises to elevate your cooking game and transport you straight to the vibrant streets of New Orleans.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Cajun
Serves: 4 servings
Ingredients
- 2 medium eggplants, halved and hollowed
- 1 pound sausage, sliced
- 1 cup cooked rice
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut eggplants in half lengthwise. Using a spoon, carefully scoop out the interior flesh, leaving a 1/2-inch thick shell. Chop the removed eggplant flesh and set aside.
- Season eggplant shells with salt and pepper. Brush with olive oil and place cut-side down on the prepared baking sheet. Roast for 15 minutes to partially pre-cook.
- In a large skillet, brown the sliced sausage over medium-high heat until slightly crisp, about 5-6 minutes. Remove sausage and set aside.
- In the same skillet, sauté chopped onions, bell peppers, and garlic until softened, about 4-5 minutes.
- Add the chopped eggplant flesh, diced tomatoes, Cajun seasoning, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Stir in the cooked rice and browned sausage, mixing thoroughly to combine all ingredients.
- Remove eggplant shells from the oven and flip them cut-side up. Fill each shell generously with the jambalaya mixture.
- Return filled eggplant shells to the oven and bake for an additional 15-20 minutes, until the filling is hot and the eggplant edges are golden brown.
- Let cool for 5 minutes before serving. Garnish with fresh chopped parsley if desired.
Tips
- Choose firm, fresh eggplants with smooth, glossy skin for the best texture and flavor.
- When hollowing out the eggplant, be careful not to pierce the skin—maintain a consistent 1/2-inch thickness for structural integrity.
- For extra flavor, consider using andouille sausage to amp up the authentic Cajun taste.
- Don't skip pre-roasting the eggplant shells; this step helps remove excess moisture and intensifies their natural sweetness.
- If you like extra heat, add a dash of hot sauce or increase the Cajun seasoning to suit your spice tolerance.
- Let the dish rest for 5 minutes after baking to allow flavors to meld and make serving easier.
- For a beautiful presentation, garnish with fresh chopped parsley or green onions just before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 22g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 65mg
