Creole Gumbo Pot

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.