Chef Patrick Mould shares a recipe from the Louisiana School of Cooking.

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 cups diced tomatoes
1 can (14 ounces) crushed tomatoes
2 cups beef broth
1/2 cup fresh basil, julienne
1/4 cup fresh oregano, minced
1 tablespoon Cajun Seasoning
1 teaspoon hot sauce
2 pounds peeled and deveined shrimp
2 pounds sliced zucchini
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. Stir occasionally, being careful not to burn eggplant. Add tomatoes, crushed tomatoes, beef broth, basil, oregano, Cajun Seasoning and hot sauce. Simmer for 30 minutes until beef broth has evaporated. Add shrimp and sliced zucchini and cook for an additional 10 minutes covered stirring occasionally. Stir in green onions and parsley. Makes eight to 10 servings.