Shrimp Stuffed Eggplant, also known as Eggplant Pirogue, is one of those classic South Louisiana dishes that looks impressive but is surprisingly simple to make. Roasted eggplant is filled with a rich blend of Gulf shrimp, the Holy Trinity, and Creole seasonings, then baked until golden. This no-angst recipe shows you exactly how to pull it together, step by step.
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Eggplant Pirogue: A South Louisiana Classic
Eggplant and shrimp are a natural pairing, especially in South Louisiana, where both shine in Cajun and Creole cooking. This Shrimp Stuffed Eggplant, often called an Eggplant Pirogue, is a classic example—tender eggplant filled with a rich, seasoned shrimp stuffing.
The tradition is simple: hollow out the eggplant, cook the pulp with the Trinity and Creole seasonings, then stuff it back into the shell and bake until golden. The result resembles a pirogue—the narrow Cajun boat used in the bayous—making this dish as rooted in Louisiana culture as it is in flavor.
If you see Eggplant Pirogue on a menu, you know you’re in for something special.
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Here's What You Need
Here are some of the key ingredients for this recipe. A complete list of ingredients with quantities can be found in the printable recipe card:
Ingredient Notes
- Eggplant: Use purple (globe) or Italian eggplant. Shrimp: Fresh Gulf shrimp are ideal, but frozen works well. Medium or small shrimp are perfect for stuffing.
- The Trinity (Onion, Bell Pepper, Celery): This is your flavor base—don’t skip it.
- Green Onions & Garlic: Add depth and freshness to the dish.
- Substitute: Shallots can replace part of the onion flavor if needed.
- Butter: I use salted butter for richness and flavor, but unsalted butter, olive oil, vegetable oil, or bacon grease can be substituted.
- Stock: Use chicken, shrimp, or vegetable stock.
- Breadcrumbs: Used as a binder and to create texture.
- Substitute: Panko (lighter texture), stale bread, or crushed crackers.
- Worcestershire Sauce: An important ingredient that adds depth and umami. Substitute: Soy sauce (use sparingly) or omit if needed.
- Herb and Spice Blend: Oregano, basil, and thyme lend an Italian vibe to the Creole seasoning. Substitute: An Italian seasoning blend can be used in place of the herbs. Fresh herbs (about twice the quantity of the dry) may be used.
Sources of Salt
These are the ingredients that may contain salt in this recipe.
Creole Seasoning: I developed this recipe using Le Bon Papa Creole Seasoning, a no-salt, no-MSG all-purpose Cajun and Creole seasoning. Adjust the added salt if your seasoning contains salt. Other ingredients that may contain salt in this recipe, but can be substituted with no-salt versions: stock, butter, breadcrumbs, and Worcestershire sauce.
Lagniappe Tip: Taste the stuffing before adding the shrimp; the shrimp and the breadcrumbs will soak up a lot of seasoning, so it's okay to be a little salty at this stage.
Cookware
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Heavy-bottom Dutch oven, baking dish, prep bowls, baking sheets, and cooling racks
Hints and Tips (FAQ)
There are a few ways to remove the pulp. Roasting the eggplant first adds flavor and makes it easier to scoop out the flesh. You can also parboil halved eggplant for 10–15 minutes until softened, or scoop it out raw. In all cases, leave about ¼ inch of shell to hold the filling.
No, but roasting is recommended. It adds richness and makes the pulp easier to remove. Parboiling or using raw eggplant will work, but may affect cooking time and texture.
Yes. Eggplant skin is completely edible and contains many nutrients. The skin of larger or older eggplant may be slightly tougher, but it is still fine to eat.
Yes. For a vegetarian version, omit the shrimp and use vegetable stock. For a vegan version, also replace butter with olive oil and ensure your breadcrumbs are vegan.
It’s not recommended. Raw eggplant has a high water content, which can lead to poor texture after freezing.
Here's What You Do
First…you have a beer. That’s the secret to no-angst cooking—fun, relaxed, and rewarding. Sip while you read the recipe from start to finish. Then perform your mise en place: gather your ingredients, prep them as they’ll be used, and set out your equipment. With everything in place and your mindset right, you’re ready to cook with confidence and enjoy the process as much as the meal.
Mise En Place
No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used (chopped, diced, sliced, or minced). When everything’s ready to go, most of the work is behind you—and the cooking becomes simple, seamless, and enjoyable.
Here's how you prep each ingredient:
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Build the Flavor Base
What happens in this step? The onions, bell pepper, and celery are sautéed to release their natural sweetness, then layered with garlic, herbs, and eggplant to create a rich, savory base.
Add the Stock, Shrimp, and Binder
What happens in this step? Stock deepens the flavor while the shrimp cook gently in the mixture. Breadcrumbs are added to bind everything together into a moist, scoopable stuffing.
Stuff and Bake
What happens in this step? The filling is packed into the eggplant shells, topped with breadcrumbs and butter, then baked until the tops are golden and slightly crisp.
Serving Suggestions
Shrimp Stuffed Eggplant is a hearty dish on its own, but a few simple sides round it out nicely:
- Simple Green Salad: A green salad with Creole Vineagrette or a Sensation Salad is the perfect partner for Stuffed Eggplants. The dressings help balance the richness of this meal.
- Steamed or Roasted Vegetables: Try green beans, asparagus, or broccoli.
- Rice or Rice Pilaf: Pecan Rice or Dirty Rice are great side dishes.
- Light Pasta with Olive Oil: Try this with Spaghetti Bordilaise; a match made in heaven!
- Crusty French Bread: Hot and buttery, don't forget it!
Lagniappe Tip: If you’re serving this for company, a good serving is one Pirogue (or if they are large, a half Pirogue) with a small side salad. Perfect for one serving.
More Eggplant Recipes:
Leftover Tips
Allow Stuffed Eggplant to cool to room temperature within 2 hours of baking. Leftovers will maintain their quality in the fridge or the freezer if stored properly:
Refrigerate:
Store leftovers in an airtight container for 3 to 5 days.
- Reheating (Best Method): Warm in a 350°F oven, covered with foil, until heated through (about 20–25 minutes). Quick Reheat: Microwave in short intervals, but the texture is better in the oven.
Freezing:
Place cooked stuffed eggplant on a sheet pan to freeze individually, then wrap frozen Pirogues tightly in plastic wrap covered in aluminum foil, or use a vacuum sealer. Storage Time: Up to 3 months.
Lagniappe Tip: Freeze Cooked Only: Do not freeze raw eggplant; it gets watery.
- Reheating: Place frozen eggplant in a baking dish, cover with foil, and put it into a cold oven. Set oven to 350°F and bake about 45 minutes, or until heated through.
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Yeah You Right!
Recipe
Shrimp Stuffed Eggplant (Eggplant Pirogue)
Here's What You Need
- 1 pound medium shrimp peeled, de-veined and rinsed
- 3-4 medium purple eggplants See Notes
- 4 tablespoons Butter
- 1 medium yellow onion chopped
- ½ medium green pepper chopped
- 2 stalks Celery chopped
- 1 bunch green onions chopped
- 4 cloves garlic chopped
- 1 cup Chicken Stock See notes
- 1 cup seasoned bread crumbs
- 1 tablespoon Worcestershire Sauce
Herb and Spice Blend
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- ½ teaspoon dry thyme
- 1 tablespoon Creole seasoning plus some for the shrimp
- 2 teaspoon kosher salt
- 2 teaspoon ground black pepper
- 2 bay leaves
Here's What You Do
To prepare the eggplant
- Slice the whole eggplant lengthwise. Cut a cross-hatch in the eggplant with a sharp utility knife; brush with olive oil. (See Recipe Notes)
- Roast the eggplant, cut side down on a baking rack, in a preheated 400°F oven for 30 to 40 minutes or until the eggplant meat is soft.
- Allow the eggplants to cool. Scoop out the pulp, leaving about ¼ inch of the shell-resembling a little boat. Chop the scooped-out eggplant and set aside.
Prepare the shrimp
- Peel, de-vein, and rinse the shrimp, then pat dry with paper towels. Chop about ¾ of the shrimp into small pieces; leave the remainder whole. Mix with some Creole seasoning and set aside.
Prepare the stuffing
- Heat butter in a dutch oven over medium-high heat until bubbly.
- Saute the onions, bell peppers and celery in the butter until beginning to caramelize, about 8 to 10 minutes.
- Add the garlic and green onions and saute until aromatic, about 2 minutes.
- Mix in about half of the Herb and Spice Blend and the bay leaves. Saute for about 2 minutes.
- Add in the chopped eggplant; reduce heat to medium, cover the dutch oven and slow simmer about 10 to 15 minutes.
- Add the Worcestershire sauce and the stock, uncover and simmer for about 15 to 20 minutes until the eggplant is very soft and mash-able. (See Recipe Notes)
- Add in the shrimp, mix well and saute until the shrimp start to turn pink, simmer about 5 to 10 minutes.
- Stir in the breadcrumbs, starting with about half and adding more until the mixture holds together like a moist stuffing.
- Add in the rest of the Herb and Spice Blend, mix well.
- Remove the Dutch oven from the heat, cover and let sit for about 5 minutes.
- Remove the lid and allow the eggplant to cool about 15 minutes before stuffing. Remove bay leaves.
Stuff eggplant and bake
- Preheat the oven to 350°F.
- With a spatula or wooden spoon, stuff the eggplant mixture into the eggplant halves, pushing to fill all the voids.
- Once all the filling has been used, sprinkle some bread crumbs on top and place 2 or 3 small tabs of butter on top of each.
- Place in the 350°F oven; Bake until browning on top,
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
C. B. Harlow
Fantastic! My husband had never had eggplant before - which I really couldn’t believe since we live in Louisiana - and he LOVED it. The flavors all married together into a delicious dish. This recipe is truly restaurant quality! Bless you for sharing it.
Sweet Daddy D
Yeah you right, C B. Thanks for trying my recipe and I hope we made an eggplant lover out of your husband! I appreciate you taking the time to let me know.
deborah
I substituted cooked wild rice for the breadcrumbs , added about 1/4 cup parm (only did 1 eggplant) I added more garlic and a little more shrimp. topped with fresh grated parm! Delicious!
Sweet Daddy D
Sounds great, Deborah. Thanks for reaching out.
Susan
What do you like to serve with this? Can’t wait to give this recipe a try!
Sweet Daddy D
Hi Susan,
The great thing about this recipe is that it can be a main dish or a side dish. The Stuffed Eggplant is rich, so you can keep it simple if you want.
As a main dish, I have served it with Dirty Rice, Sweet & Savory Green Beans, and White Beans and Ham. It goes well with pasta or rice dishes like a Rice Pilaf or fettuccini (cooked al dente with olive oil, lemon zest and parmesan cheese; or just a simple red sauce) and of course, Mac and Cheese would be great alongside. Creole Jambalaya is also a perfect side dish with this.
As a side dish, it works well Shrimp Creole (a little of the Creole Sauce right on top of the eggplant is great!), grilled or fried fish or shrimp, even grilled or roasted pork tenderloin. If you serve this with Trout Meuniere, you have a serious, serious meal.
Don’t forget a green salad with vinaigrette, or my favorite, Sensation Salad.
Thanks for the question! I’d love to hear what you end up doing.
Nancy Greig
This was excellent! It's quite spicy, which sort of overwhelms the eggplant (but isn't that the idea 😉 ?). I sprinkled a small bit of parmesan cheese on top instead of the butter. This dish is good cold the next day, would probably be good reheated too. I really appreciate Sweet Daddy-D's style and explicit instructions. I also recommend reading about him on his link! I intend to try several more of his recipes (right now, I'm trying to use up eggplant!)
Sweet Daddy D
Thanks, Nancy. I'm glad you tried the recipe and even happier you liked it. I have a feeling some parmesan (or even romano) cheese would go well with the eggplant. And thanks for the compliments, I'm blushing!
Ann Berry
Can I make this into a casserole by putting everything but she'll in a dish. How long,to cook, how many will it serve and will.the taste be as good.. I am making it for a Christmas party.
Sweet Daddy D
Ann-thanks for the question. Yes, you can make a this into a casserole. In fact, I’m working on a recipe to do just that but it isn’t quite ready yet. Here is what you should change:
No need to pre-bake the eggplant. Peel with a vegetable peeler and cube into small pieces. When you add the cubed eggplant to the onions, etc., you'll need to add a little more time to cook them down.
Start with ½ cup of stock and add more if needed. As the eggplant simmer in the dutch oven, they will give up liquid so you may not need much. You can substitute chicken broth or stock if you don’t have seafood or shrimp stock.
You could add a 15 ounce can of chopped tomatoes (drained), but that is totally optional. (That’s an option in my next recipe.)
Start with ½ cup of breadcrumbs, mix together and add more if needed until you have the consistency you want.
Place it all in a 2 QT casserole, sprinkle breadcrumbs on top and some small tabs of butter.
Bake 350 degrees for 30 minutes.
The yield should be about 7 cups. That would be about 14 @ ½ cup servings, so it really depends on how much other food is being served...is it a sit-down dinner or a walk-around dinner?
Hopefully, this makes sense; let me know if you have any questions and I’d love to know how it turns out.