Creole Gumbo Pot
Yield
6 servingsPrep
15 minCook
60 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
|
*
|
| 2 | teaspoons |
salt
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 1 | each |
sweet red bell peppers
seeded, diced |
|
| 1 | clove |
garlic
crushed |
|
| 2 | teaspoons |
paprika
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| 4 | ounces |
okra
|
|
| ¾ | cup |
corn
thawed |
|
| 2 | cups |
chicken broth
|
|
| 8 | ounces |
tomatoes, canned with juice
|
|
| 2 | tablespoons |
long grain rice
|
|
| 8 | ounces |
shrimp
medium-sized, peeled, cooked |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | sprigs |
dill weed, fresh
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
|
*
|
| 1E+1 | ml |
salt
|
|
| 45 | ml |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 1 | each |
sweet red bell peppers
seeded, diced |
|
| 1 | clove |
garlic
crushed |
|
| 1E+1 | ml |
paprika
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 115.6 | ml/g |
okra
|
|
| 177 | ml |
corn
thawed |
|
| 473 | ml |
chicken broth
|
|
| 231.2 | ml/g |
tomatoes, canned with juice
|
|
| 3E+1 | ml |
long grain rice
|
|
| 231.2 | ml/g |
shrimp
medium-sized, peeled, cooked |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | sprigs |
dill weed, fresh
|
|
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.
