Creole Gumbo Pot Recipe

Step 1

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.

Step 2

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.

Step 3

Trim stalk ends from okra and discard. Cut okra in quarters.

Step 4

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.

Step 5

Add shrimp to mixture and heat through 5 minutes, stirring occasionally. Season with salt and pepper. Garnish with dill sprigs, if desired.

Step 6

VARIATION: Stir in 2/3 cup half-and-half and heat through just before serving.

Things You'll Need

  • 1sm Eggplant
  • 2ts Salt
  • 3tb Olive oil
  • 1lg Onion, chopped
  • 1 Red pepper, seeded, diced
  • 1 Garlic clove, crushed
  • 2ts Paprika
  • 1/2ts Hot chili powder
  • 4oz Fresh okra
  • 3/4c Frozen corn, thawed
  • 2c Boiling chicken stock
  • 1cn Tomatoes in tomato juice (8 oz)
  • 2tb Long grain white rice
  • 8oz Peeled cooked medium-size shrimp, thawed if frozen
  • Salt to taste
  • Fresh ground pepper to taste
  • Fresh dill sprigs (opt)

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