1/2 cup butter 1/4 pound hot link sausage, diced 1/4 pound chicken gizzards, diced 3 medium eggplants, peeled and diced 3 green bell peppers, seeded and chopped 3 medium onions, chopped 2 garlic cloves, minced 1 bunch green onions, chopped 1/2 cup celery, chopped 1/2 pound fresh small shrimp, peeled and deveined 1 cup cooked rice 1/4 cup fresh parsley, chopped 1 teaspoon Italian seasoning Salt to taste 1/2 pound lump crabmeat 1/3 to 1/2 cup Italian bread crumbs 2 to 3 tablespoons butter Lemon slices and chopped fresh parsley for garnish
Melt 1/2 cup butter in Dutch oven or large saucepan over medium-high heat. Add sausage and gizzards and saute until browned, about 5 minutes. Stir in eggplant, bell pepper, onion, garlic, green onion and celery. Continue to cook about 15 minutes, stir-ring occasionally. Add shrimp, rice, parsley, Italian seasoning and salt. Cook, stirring occasionally, until shrimp is pink and translucent, about 15 minutes. Remove from heat. Preheat oven to 350 degrees. Add crabmeat to eggplant mixture with enough bread crumbs to absorb remaining butter. Spoon into individual ramekins. Sprinkle with remaining bread crumbs and dot with butter. Bake until tops are browned. Garnish with lemon and parsley. Serve immediately.