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Creole Gumbo Pot

Creole Gumbo Pot
Main Ingredient: Chicken Shrimp Rice and Grains Eggplant Tomatoes

Course: Appetizers Various soups and stews

Cuisine: Southern Creole and Cajun

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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
  • 2483527⁄624973141 t Hot chili powder
  • 4 oz Fresh okra
  • 2483527⁄624973141 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.


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