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creole stuffed eggplant soup

StillWild avatar
Recipe by
Donna Graffagnino
@StillWild
Bayou Country, LA

It took three famous chefs to come up with this recipe, yet I still had to fiddle with it. Chef John Folse of New Orleans came up with the original recipe, Chef John Besh added his touch then Chef Peter Sclafani III tweaked it a bit more. My rendition suits my taste and depending on my mood I like it chunky and rustic, or roughly pureed into a thicker soup with some texture. Either way the taste is comforting and delicious.

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yield 12 serving(s)
prep time 1 Hr
cook time 1 Hr 30 Min
method Stove Top

Ingredients For creole stuffed eggplant soup

  • 1/2 c
    olive oil
  • 1/2 c
    butter
  • 6 c
    duced eggplant, peeled is optional about 1/2" dice
  • 2 c
    onions, chopped
  • 1 1/2 c
    celery, chopped
  • 3/4 c
    red bell pepper, chopped
  • 3/4 c
    green bell pepper, chopped
  • 4 Tbsp
    garlic, minced
  • 1 1/2 c
    tomatoes, peeled, seeded, diced (can use canned, rinsed and drained)
  • 1 c
    flour
  • 1/2 - 1 tsp
    fresh rosemary, chopped (or to taste)
  • 1 1/2 c
    andouille or smoked sausage, diced or julienned, browned and drained
  • 1 lb
    shrimp, peeled and deveined
  • 10 c
    chicken stock
  • 3
    bay leaves
  • 2 c
    half and half
  • salt, pepper, creole seasoning to taste
  • 1 c
    sliced green onions
  • 1 c
    chopped fresh parsley

How To Make creole stuffed eggplant soup

  • 1
    In a large stockpot, over medium heat 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.
  • 2
    Saute for about 5-10 minutes until the vegetables soften up. Add the rosemary and flour, and use a wire whisk to incorporate it into the vegetable mixture.
  • 3
    Cook the roux for 3-4 minutes until you get a white roux (don't brown the flour). Then add the chicken stock, a cup or two at a time, whisking to incorporate all the roux, then add a little more stock, whisk again and repeat until you have a nice smooth sauce.
  • 4
    Add the rest of the chicken stock, bay leaves, and the andouille, bring to a boil stirring often, then reduce to a simmer and cook for about 30 minutes.
  • 5
    Add the raw shrimp*, half & half, green onion, parsley, Creole seasoning to taste, then cook for 10 more minutes. Taste and add salt and pepper if needed.
  • 6
    Leave the soup chunky like it is for a rustic effect; for a more elegant soup, you may puree it in batches in a food processor, or right in the pot with a hand blender.
  • 7
    *If you want to puree the soup, remove about 24 shrimp and set aside. Coarsely blend the soup so that it still has some texture to it.
  • 8
    Serve with toasted garlic french bread and place two or three whole shrimp on the top of the soup. Sprinkle with shredded Parmesan cheese if desired.
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