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  Recipe Home » Appetizers » Creole Gumbo Pot
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  Creole Gumbo Pot
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 215
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 oz 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 oz Peeled cooked medium-size shrimp, thawed if frozen
Salt to taste
Fresh ground pepper to taste
Fresh dill sprigs (opt)
Instructions:
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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