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Creamy Cajun Shrimp Pasta With Crab & Eggplant a.k.a. Eggplant Pirogue

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If you love Cajun shrimp pasta then this recipe is for you! The addition of crispy fried eggplant and juicy crab claws pairs perfectly with this creamy shrimp 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!

copelands' eggplant pirogue

Our 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, we were on a mission to create our own version and what we came up with is sooooo good! It may even better:) It’s a mouthwatering combination of flavors. we hope you give it a try! This dish is very hands on but it is so worth it!

Ingredients Needed:

Eggplant – peeled and cut in 1/2 inch thick discs. You can leave peel on if you’d like. We 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

We prefer angel hair for this dish but you can use whole wheat pasta, penne pasta or fettuccine noodles just to name a few.

Green Onions

Butter – As always, we 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 – medium in size

Jonah Crab Claws – You can substitute jonah crab claws with snow crab claws (our preference but we could not find locally) or lump crabmeat.

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.

Italian Seasoning – Homemade or store bought.

Red Onion – White, Yellow or Sweet is fine as well. We prefer red onions.

Garlic – Fresh cloves, minced or grated.

Dried Thyme

All Purpose Flour

Eggs

Milk

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

claws

How to Fry the Eggplant

Cook pasta according to package instructions in salted water.

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 or dutch oven 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 rack.

Roast sprouts for about 20-25 minutes, until tender, stirring once or twice. How will you know if they are done? Taste one! If the tenderness is to your liking, they’re done. We love them when the edges start to brown and crisp.

How to Make the Creamy Shrimp & Crab Claw Sauce

Season shrimp 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! We love tender shrimp. 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.

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

To assemble, add a layer of al dente pasta to dish. 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!

Creamy Cajun Shrimp Pasta With Crab Claws & Fried Eggplant

This creamy cajun shrimp pasta recipe is sure to please any seafood lover with its succulent crab claws, shrimp, and rich, creamy sauce. The eggplant provides a delicious and healthy base for this meal, making it a perfect choice for anyone looking for a hearty dinner option. 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?

Fried Eggplant with Creamy Cajun Crab Claws & Shrimp

Creamy Cajun Shrimp Pasta With Crab Claws & Fried Eggplant

If you love Cajun shrimp pasta then this recipe is for you! The addition of crispy fried eggplant and juicy crab claws pairs perfectly with this creamy shrimp sauce
4.99 from 65 votes
Total Time 1 hr 30 mins
Course Main Dish
Cuisine Cajun
Servings 6 servings
Difficulty Medium

Ingredients
  

  • 4 stalks green onions, sliced
  • 1 large eggplant, peeled and cut in 1/2 inch thick discs
  • non-gmo canola oil, for frying eggplant
  • cooked angel hair pasta, or preferred pasta
  • 2 tbsp salted butter
  • fresh parsley, chopped, for garnish

For the Creamy Sauce

  • 1 lb medium shrimp, peeled and deveined
  • 1 lb jonah crab claws, or 8oz lump crabmeat
  • 2 tbsp unsalted butter
  • 1 cup heavy whipping cream
  • 1 cup chicken stock
  • ¼ cup grated parmesan cheese
  • ¼ cup grated asiago cheese
  • 1 tbsp cajun seasoning
  • 1 medium red onion, diced
  • 2 cloves garlic
  • ½ tsp dried thyme
  • salt and pepper, to taste

For Dredging Station

    Bowl #1

    • 1 cup all purpose flour
    • 1 tbsp cajun seasoning
    • 1 tsp kosher salt, if cajun seasoning is salt free

    Bowl #2

    • 2 large eggs
    • ½ cup milk

    Bowl #3

    • 1 cup panko bread crumbs
    • 1 tsp cajun seasoning
    • 1 tsp italian seasoning
    • 1 tsp kosher salt, if cajun seasoning is salt free

    Instructions
     

    • Cook pasta according to package instructions.
    • 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.
    • Season shrimp 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. 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 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 whipping cream, bring back to a simmer. Cook until sauce has thickend, about 3-4 minutes. Reduce heat to low.
    • Add parmesan cheese and asiago cheese. Add salt and pepper to taste.
    • Add 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.
    • In a large skillet or dutch oven, 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 rack.
    • To assemble, add a layer of pasta to dish. Add one eggplant slice, top with 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, lemon and/or green onions.
    Keyword crab and shrimp sauce, fried eggplant pirogue
    Tried this recipe?Mention @ScratchMarketCo or tag #scratchmarket!

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    Meet Dee

    Meet Dee

    I love to share recipes with real ingredients that are both sweet and savory (especially sweet:) My mission with Scratch Market is to inspire you with recipes that will bring your families together in the kitchen. I'm introverted at heart but know how important socializing can be for maintaining good relationships, when writing not only am looking forward to sharing information - It's also building connections between readers who love good food as much as I do!

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