+ Prepare the Three-Grain Butter Pastry without sugar; chill.
Bring 2 quarts of water to boiling in a medium-size saucepan.
Pierce the sausages several times with a fork and drop them into the boiling water.
Cook for 5 minutes; drain and cool.
When the sausages are cool enough to handle, cut into 1/2-inch slices.
In a large, heavy saucepot or Dutch oven, heat the oil.
Add the onion, celery, and bell pepper.
Saute over fairly high heat for 5 minutes, stirring occasionally.
Stir in the eggplant and salt; reduce the heat to medium.
Cover and cook for 5 minutes longer, stirring occasionally.
Stir in the paprika, thyme, oregano, chili powder, cayenne, garlic, and sliced sausage; cook for 1 minute.
Add the flour and cook for 1 minute, stirring often.
Stir in the water, tomatoes, and Worchestershire sauce.
Simmer for 5 minutes.
Stir in the shrimp, parsley, and a few grindings of pepper.
; remove from the heat.
Place the filling into a 10-inch deep-dish pie plate.
Cool for 15 minutes.
Preheat the oven to 400F.
On a sheet of waxed paper, roll the pastry to a 12-inch round.
Place it over the filling, tucking the edge down inside the pan.
Press to seal; flute if desired.
Cut several slits near the center to let the steam escape.
Bake for 40 minutes or until the pastry is golden and the juices bubble up.
Cool for 15 minutes before serving.
Makes 8 servings.
Nutrient Value per Serving: 420 Calories, 29 g Fat, 762 mg Sodium, 17 g Protein, 24 g Carbohydrate, 108 mg Cholesterol.
(Nutrient value includes Three-Grain Pastry without sugar. )
