4 medium eggplants. Choose firm ones with smooth, shiny purple skin
1 lb andouille sausage, finely chopped
1/2 lb shrimp. Shell and devein, then chop coarsely
2 cups breadcrumbs (or cornmeal for a gluten free version. I would use a little less cornmeal than breadcrumbs)
1/2 green pepper, chopped
3 ribs celery, chopped
3 cloves garlic, coarsely chopped
1/2 cup scallions, chopped
1/2 tsp cayenne
1 tsp Worcestershire Sauce (Lea & Perrins is gluten free)
3 tbsp olive oil or canola oil
Parmesan Cheese to taste.
Preheat oven to 350 degrees. Cut eggplant in half and brush with oil. Bake facedown in oven for 10 minutes, then turn over for 10 minutes. Remove from oven and let cool. When cooled, scoop out the eggplant, leaving about 1/4” of eggplant next to the skin.
Sauté andouille sausage in a heavy pan. Add vegetables and shrimp and sauté until vegetables are cooked though and shrimp are pink. Combine the eggplant with the vegetable shrimp sausage mix; add seasonings and cheese and stuff into eggplant shells. Sprinkle with a little more cheese and bake for 30 minutes.