Creole Gumbo Pot
A traditional Cajun recipe for Creole Gumbo Pot.
Ingredients
- 1 small Eggplant
- 2 tsp Salt
- 3 tbsp Olive oil
- 1 large Onion, chopped
- 1 Red pepper, seeded, diced
- 1 Garlic clove, crushed
- 2 tsp Paprika
- 0.5 tsp Hot chili powder
- 4 oz Fresh okra
- 0.8 cup Frozen corn, thawed
- 2 cup Boiling chicken stock
- 1 can Tomatoes in tomato juice [8 oz]
- 2 tbsp 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]
Instructions
- 1
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.