Creole Gumbo Pot
Ingredients| 1 small eggplant |
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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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