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Measurements

Creole Gumbo Pot

Yield: 6 Servings

1 sm Eggplant
2 ts Salt
3 tb Olive oil
1 lg Onion, chopped
1 Red pepper, seeded, diced
1 Garlic clove, crushed
2 ts Paprika
1/2 ts Hot chili powder
4 oz Fresh okra
3/4 c Frozen corn, thawed
2 c Boiling chicken stock
1 cn Tomatoes in tomato juice (8 oz)
2 tb 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)

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.


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