Creole gumbo pot

6 servings

Ingredients

Quantity Ingredient
1 small Eggplant
2 teaspoons Salt
3 tablespoons Olive oil
1 large Onion, chopped
1 Red pepper, seeded, diced
1 Garlic clove, crushed
2 teaspoons Paprika
½ teaspoon Hot chili powder
4 ounces Fresh okra
¾ cup Frozen corn, thawed
2 cups Boiling chicken stock
1 can Tomatoes in tomato juice (8 oz)
2 tablespoons Long grain white rice
8 ounces Peeled cooked medium-size shrimp, thawed if frozen
Salt to taste
Fresh ground pepper to taste
Fresh dill sprigs (opt)

Directions

Trim stalk end from eggplant. Cut in ½" pieces and place in a colander. Sprinkle with 2 teaspoons salt; let stand 30 minutes. Rinse under cold water and drain well.

Heat olive oil in a saucepan. Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently. Stir in paprika and chili powder and cook gently 2 minutes.

Trim stalk ends from okra and discard. Cut okra in quarters.

Add okra, corn, chicken stock and tomatoes to eggplant mixture. Break up tomatoes with a spoon. Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender.

Add shrimp to mixture and heat through 5 minutes, stirring ocasionally. Season with salt and pepper. Garnish with dill sprigs, if desired.

VARIATION: Stir in ⅔ cup half-and-half and heat through just before serving.

Related recipes