Creole Gumbo Pot
Submitted by Coleen02
Hearty Creole gumbo pot loaded with shrimp, eggplant, okra, corn, and rice in a smoky paprika-tomato broth. One pot, one hour, six happy bowls.
YIELD
6 servingsPREP
15 minCOOK
60 minREADY
This gumbo pot is the kind of one-pot wonder that feeds a crowd without breaking a sweat.
Salted eggplant, onion, red pepper, and garlic get a slow fry in olive oil before paprika and chili powder build the smoky base.
Okra, corn, tomatoes, rice, and chicken broth all go in together and simmer until everything is tender and the flavors have woven themselves into something deeply satisfying.
Shrimp gets stirred in at the very end, just long enough to heat through and stay plump.
Kitchen Tips
- Salt the eggplant and let it drain for 30 minutes to pull out bitterness and excess moisture
- Don’t skimp on the low-and-slow frying of the vegetables; that’s where all the deep flavor lives
- Stir in half-and-half just before serving for a richer, creamier variation
- Fresh dill as a garnish might seem unexpected, but it brightens the whole bowl beautifully
Ingredients
Directions
Trim stalk end from eggplant.
Cut in ½ inch 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 ⅔ cup half-and-half and heat through just before serving.
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