2 tablespoons olive oil

2 large eggplant, peeled and diced

2 cups onion, minced

1 cup bell pepper, minced

1 cup celery, minced

2 tablespoons minced garlic

2 cans diced Rotel tomatoes with chilies

1 can crush tomatoes

1 can chicken broth

1/2 cup fresh basil, julienne

1/4 cup fresh oregano, minced

1 tablespoon Cajun seasoning

1 teaspoon hot sauce

1 pound Vermilion Bay Sweet gumbo shrimp

1/4 cup minced green onions

1/4 cup minced parsley

In a large pot, heat olive oil over medium heat. Add eggplant, onion, bell pepper, celery and garlic and cook for 15 minutes. Be careful not to burn eggplant.

Add tomatoes, crushed tomatoes, basil, oregano, chicken broth, Cajun seasoning and hot sauce.

Simmer for 30 minutes until chicken broth has evaporated. Add shrimp and cook for additional 10 minutes covered stirring occasionally. Stir in green onions and parsley.

Yields 8 side servings.

Nutritional analysis provided by Iberia Medical Center: Per serving as stated in recipe —- Calories 202. Protein 13g. Fat 3.5g. Salt 457mg. Carbohydrates 19g.

Recommendation: Use a low-sodium Cajun seasoning to reduce sodium.

BestLife Iberia Executive Chef Patrick Mould