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Creole Gumbo Pot - 2c

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1 small eggplant
2 teaspoon salt
3 tablespoon olive oil
1 large onion; chopped
1 medium red pepper; seeded and chopped
1 clove garlic; crushed
2 teaspoon paprika
1/2 teaspoon hot chili powder
4 oz fresh okra
3/4 cup frozen corn; thawed
2 cup boiling chicken stock
1 can (8 oz) tomatoes in tomato juice
2 tablespoon long grain white rice
8 oz peeled cooked medium-size shrimp; thawed if frozen
  salt; to taste
  fresh ground pepper; to taste
1 sprig fresh dill; optional

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 occasionally.
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.

Yield: 6 servings

** Exported from Now You're Cooking! v5.34 **





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