Creole Gumbo Pot



6 servings



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)


Trim stalk end from eggplant. Cut in 1/2-inch pieces and place in a colander. Sprinkle with 2 tsp. 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.

Author's Comments

Variation: Stir in 2/3 cup half-and-half and heat through just before serving.

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