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.