Creole Gumbo Pot

Main Ingredient: Chicken Shrimp Rice and Grains Eggplant Tomatoes
Course: Appetizers Various soups and stews
Cuisine: Southern Creole and Cajun
Yield:

Creole Gumbo Pot ingredients

1 small Eggplants
2 t Salt
3 T olive oil
1 large Onion, chopped
1 Red pepper, seeded, diced
1 garlic clove, crushed
2 t Paprika
1⁄2 t Hot chili powder
4 oz Fresh okra
3⁄4 c Frozen corn, thawed
2 c Boiling chicken stock
1 cn Tomatoes in tomato juice (8 oz)
2 T long-grain white rice
8 oz Peeled cooked medium-size shrimp, thawed if frozen
Salt to taste
Fresh ground pepper to taste
Fresh dill sprigs (opt)

Cooking Creole Gumbo Pot

1. Trim stalk end from eggplant.
2. Cut ini 1/2" pieces and place in a colander.
3. Sprinkle with 2 teaspoons salt; let stand 30 minutes.
4. Rinse under cold water and drain well.
5. Heat olive oil in a saucepan.
6. Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently.
7. Stiri in paprika and chili powder and cook gently 2 minutes.
8. Trim stalk ends from okra and discard.
9. Cut okra in quarters.
10. Add okra, corn, chicken stock and tomatoes to eggplant mixture.
11. Break up tomatoes with a spoon.
12. Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender.
13. Add shrimp to mixture and heat through 5 minutes, stirring ocasionally.
14. Seasoni with salt and pepper.
15. Garnishi with dill sprigs, if desired.
16. VARIATION: Stir in 2/3 cup half-and-half and heat through just before serving.