Creole Gumbo Pot

Creole Gumbo Pot

Ingredients:
1 Small Eggplant
2 Teaspoon Salt
3 Tablespoon Olive oil
1 Large Onion, chopped
1 Red pepper, seeded, diced
1 Garlic clove, crushed
2 Teaspoon Paprika
1/2 Teaspoon Hot chili powder
4 Ounce Fresh okra
3/4 Cup Frozen corn, thawed
2 Cup Boiling chicken stock
1 Can Tomatoes in tomato juice [8 oz]
2 Tablespoon Long grain white rice
8 Ounce Peeled cooked medium-size shrimp, thawed if frozen

Directions:
Salt to taste
Fresh ground pepper to taste
Fresh dill sprigs [opt]
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.
Creole Liver & Rice
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