Creole Gumbo Pot
1 Small Eggplant 2 Teaspoon Salt 3 Tablespoon Olive oil 1
Large Onion, chopped 1 Red pepper, seeded, diced 1 Garlic
clove, crushed 2 Teaspoon Paprika
1/2 Teaspoon Hot chili powder 4 Ounce Fresh okra
2/4 Cup Frozen corn, thawed 2 Cup Boiling chicken stock 1
Can Tomatoes in tomato juice [8 oz] 2 Tablespoon 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]
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.
Creole Seafood Gumbo
3/4 Cup Butter or margarine 2 Tablespoon Flour,all-purpose 2
Cup Liquid[water/seafood juice] 2 Cup Cut okra 2 Cup
Peeled,cubed tomatoes 1 Large onion,chopped 1 Small green
bell pepper,chop 1 Teaspoon Tabasco sauce
4/8 Teaspoon Thyme 1 Bay leaf 2 Cup Shrimp, crabmeat, oyster
combo 3 Cup Hot cooked rice
Melt butter in large saucepan; blend in flour and cook over
low heat, stirring constantly, until dark brown. Add liquid,
okra, tomatoes, onion, pepper, Tabasco, thyme and bay leaf;
bring to a boil, then cover and simmer 30 minutes, stirring
frequently. Add seafood and cook, covered,
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