Cajun Shrimp and Crab Pasta with Eggplant a.k.a. Eggplant Pirogue

If you love Cajun shrimp and crab pasta then this recipe is for you! The addition of crispy fried eggplant pairs perfectly with the creamy sauce – it’s a match made in heaven. It’s packed with flavor and will leave you wanting more. Plus, it’s a great way to use up any leftover eggplant you may have and whenever you’re using Cajun spice you just can’t go wrong!

If you know me, you know my love affair with Cajun cuisine runs pretty deep. This treasured recipe is inspired by the Cajun dish, Eggplant Pirogue served at Copeland’s, a restaurant that originated in New Orleans. Because the dish is so scrumptious, I was on a mission to create my own version and what I came up with is sooooo good! It may even better:) It’s a mouthwatering combination of flavors. I hope you give it a try! This dish is very hands on but it is so worth it!

Overview of Ingredients Needed for Shrimp and Crab Pasta

See recipe card below for exact measurements. 

Eggplant – peeled and cut in 1/2 inch thick discs. You can leave peel on if you’d like. I prefer it without the skin.

Canola Oil – for frying eggplant. Use a non-gmo canola oil. You can also use avocado oil. Try not to use highly processed vegetable oils.

Angel Hair Pasta – I love angel hair for this dish but you can use whole wheat pasta, penne pasta or fettuccine noodles just to name a few. You can use dried or fresh pasta.

Green Onions

Butter – As always, I suggest grass-fed European butter!

Fresh Parsley – for garnish. You can also garnish with dried parsley if that’s what you have.

Peeled and Deveined Shrimp – You can medium to large shrimp. If you’re not into shrimp, feel to substitute them with other seafood such as sea scallops or fresh crab meat. You could even add another protein such as andouille sausage which pairs well with the creamy sauce and fried eggplant.

Jonah Crab Claws – You can substitute jonah crab claws with snow crab claws (my preference but I could not find locally) or lump crabmeat. I wouldn’t suggest using imitation crabmeat in this recipe.

Heavy Whipping Cream – Using half and half is fine.

Chicken Stock

Parmesan & Asiago Cheeses – freshly grated. If you prefer to use one over the other then go for it!

Cajun Seasoning or Creole Seasoning – A blend of salt, cayenne pepper, black pepper, garlic powder, onion powder and other spices. If you use store bought Cajun seasoning be sure to check for salt because you more than likely will not need to add any additional salt to this dish. You can also use Old Bay Seasoning.

Italian Seasoning – Homemade or store bought. Both dried and fresh herbs work in this recipe.

Red Onion – White, Yellow or Sweet is fine as well.

Garlic – Fresh cloves, minced or grated.

Dried Thyme

All Purpose Flour

Eggs

Milk

Panko Bread Crumbs – Standard bread crumbs will work as well.

How to Fry the Eggplant

In a large pot, cook pasta according to package instructions in salted water. Save some of the pasta water in case you need to loosen the creamy sauce.

Combine 1 cup of flour and 1 tablespoon of cajun seasoning in first bowl. In second bowl whisk the eggs with 1/3 cup of the milk. In third bowl combine breadcrumbs with 1 tsp each of cajun seasoning and italian seasoning.

Dredge each slice in the seasoned flour mixture, shaking off any excess, followed by egg wash and then bread crumbs. Place eggplant on a wire rack and set aside.

Preheat a large skillet, over medium heat and heat canola oil (just enough to cover the eggplant slices) to 350F. Fry eggplant for 3-5 minutes or until golden brown. Drain on a wire cooling rack.

How to Make the Creamy Shrimp & Crab Claw Sauce

Rinse shrimp in cold water then pat dry with a paper towel. Season them with salt and pepper. In a large skillet or saucepan melt 2 tablespoons of butter and 1 tablespoon olive oil over medium-high heat.

Cook shrimp until just pink. About 2-3 minutes on each side. Don’t overcook them! Remove shrimp from pan and set aside.

Reduce heat to medium. Melt the additional 2 tablespoons of butter.

Add red onions, 1 tablespoon of cajun seasoning and 1/2 tsp thyme. Cook until onions are soft, about 3-5 minutes.

Add the minced garlic and cook until fragrant, about 1-2 minutes.

Add 1 cup of chicken broth and scrape any bits off the bottom of the pan. Bring to a simmer.

Add heavy cream, bring back to a simmer. Cook until sauce has thickend, about 3-4 minutes. Reduce heat to low. If the sauce becomes too thick, use a little bit of the pasta water to loosen to your desired consistency.

Add parmesan cheese and asiago cheese. Salt and pepper to taste.

Mix in green onions (save some for garnish), shrimp and crab claws to cream sauce. Stirring occasionally, cook on a low simmer for about 2-3 minutes. Just enough to heat up the crab claws and finish cooking the shrimp.

How to Assemble

In a large bowl or plate, add a layer of tender pasta. Add one eggplant slice, top with creamy cajun sauce (not too much). Add a second eggplant slice. Spoon over enough sauce to cover eggplant and pasta making sure to grab enough shrimp and crab claws. Garnish with fresh parsley, a squeeze lemon juice and/or green onions. Serve with crusty bread and enjoy!

Storing Crab and Shrimp Pasta

Allow the pasta to cool completely before storing. Transfer to an airtight container and store in the fridge for up to 3 days.

Recipe Tips

1. Seasoning Variations: Feel free to experiment with the seasoning to suit your taste preferences. Adjust the amount of Cajun or Creole seasoning based on your desired level of spiciness. You can also add a pinch of cayenne pepper or paprika for an extra kick.
2. Fresh Seafood: If you can, opt for fresh shrimp and crab claws or lump crabmeat. Fresh seafood will provide the best flavor and texture to your dish.
3. Don’t Overcook the Shrimp!: Shrimp cook quickly, so be cautious not to overcook them. They should turn pink and opaque. Overcooking can result in a rubbery texture. Yuck!
4. Balance the Cream Sauce: If the cream sauce becomes too thick, you can adjust the consistency by adding a small amount of pasta water or chicken stock. Add it gradually while stirring until you achieve your desired sauce thickness.
5. Grating Fresh Cheese: Grating fresh Parmesan and Asiago cheeses just before adding them to the sauce will provide a stronger and more intense flavor compared to pre-packaged grated cheese.
6. Serving Presentation: When assembling the dish, layer the pasta, fried eggplant slices, and sauce attractively on a plate or in a bowl. This will create an appealing presentation that enhances the dining experience.
7. Use your favorite pasta: While the recipe suggests using angel hair pasta, you can also try other pasta types like linguine, spaghetti, or penne. Each pasta shape can offer a slightly different texture and mouthfeel to the dish.

This Cajun shrimp and crab pasta recipe is sure to please any seafood lover with its succulent crab claws, shrimp, and rich cream sauce. The eggplant provides a delicious and healthy base for this meal, making it a perfect choice for anyone looking for a hearty pasta dish. So whether you’re looking to impress your guests or simply treat yourself to a delicious meal, be sure to give this Fried Eggplant with Creamy Cajun Crab Claws & Shrimp recipe a try. You won’t be disappointed!

Looking For More Cajun Inspired Dishes?

• Cajun Seafood Boil in a Bag
• Shrimp and Polenta with Blackened Trout
• Bloves Seafood Boil Sauce
• Crab Balls with Remoulade Sauce