Creole Gumbo Pot

Name: Creole Gumbo Pot
Ingredients: 1 sm. eggplant; 2 tsp. salt; 3 tbsp. olive oil; 1 lg. onion, chopped; 1 red pepper, seeded, diced; 1 clove garlic, crushed; 2 tsp. paprika; 1/2 tsp. hot chili powder; 4 oz. fresh okra; 3/4 cup frozen corn, thawed; 2 cups boiling chicken stock; 1 can (8 oz.) tomatoes in tomato juice; 2 tbsp. long-grain white rice; 8 oz. md. peeled, cooked shrimp, thawed if frozen; Salt. to taste; Freshly ground black pepper, to taste; Fresh dill sprigs (optional)

17 ingredients

16 steps

Ingredients

1 sm. eggplant
2 tsp. salt
3 tbsp. olive oil
1 lg. onion, chopped
1 red pepper, seeded, diced
1 clove garlic, crushed
2 tsp. paprika
1/2 tsp. hot chili powder
4 oz. fresh okra
3/4 cup frozen corn, thawed
2 cups boiling chicken stock
1 can (8 oz.) tomatoes in tomato juice
2 tbsp. long-grain white rice
8 oz. md. peeled, cooked shrimp, thawed if frozen
Salt. to taste
Freshly ground black pepper, to taste
Fresh dill sprigs (optional)

Directions

1

Trim stalk end from eggplant.
2

Cut in 1/2-inch pieces and place in a colander.
3

Sprinkle with 2 tsp.
4

salt; let stand 30 minutes.
5

Rinse under cold water and drain well.
6

Heat olive oil in a saucepan.
7

Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently.
8

Stir in paprika and chili powder and cook gently 2 minutes.
9

Trim stalk ends from okra and discard.
10

Cut okra in quarters.
11

Add okra, corn, chicken stock and tomatoes to eggplant mixture.
12

Break up tomatoes with a spoon.
13

Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender.
14

Add shrimp to mixture and heat through 5 minutes, stirring ocasionally.
15

Season with salt and pepper.
16

Garnish with dill sprigs, if desired.