Creole Gumbo Pot Recipe
Recipe Ingredients
1 small eggplant
2 tsp salt
3 tbsp olive oil
1 large onion, chopped
1 red pepper, seeded, diced
1 garlic clove, crushed
2 tsp paprika
1/2 tsp hot chili powder
4 oz fresh okra
3/4 cup frozen corn, thawed
2 cup boiling chicken stock
1 can tomatoes in tomato juice (8 oz)
2 tbsp long grain white rice
8 oz peeled cooked medium-size shrimp, t, hawed if frozen
1 salt to taste
1 fresh ground pepper to taste
1 fresh dill sprigs (opt)
Recipe Preparation
Trim stalk end from eggplant. Cut in 1/2" 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 2/3 cup half-and-half and heat through just before
serving.
Servings: 6
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