Creole Gumbo Pot

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

Original recipe makes 6 Servings



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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