Creole Gumbo Pot Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
1/2 tsp: Hot chili powder,
4 ounce: Fresh okra,
3/4 cup: Frozen corn, thawed
2 cup: Boiling chicken stock,
1 can: Tomatoes in tomato juice, 8 oz
2 tbsp: Long grain white rice,
8 ounce: Peeled cooked medium-size shrimp, thawed if frozen
Salt to taste,
Fresh ground pepper to taste,
Fresh dill sprigs, opt
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp