Creole Gumbo Pot
Nutrition
Calories: 605 kcalCarbohydrates: 103 gProtein: 33 gFat: 24 gSaturated Fat: 15 gCholesterol: 87 mgSodium: 1781 mgFiber: 15 gSugar: 16 gVitamin A: 38.4 IUCalcium: 124 mgIron: 20 mg
Ingredients
- 1 whole small eggplant
- 2 tsp salt
- 3 tbsp olive oil
- 1 whole large onion chopped
- 1 whole Red bell pepper seeded, diced
- 1 whole garlic clove crushed
- 2 tsp paprika
- 1/2 tsp hot chili powder
- 4 oz fresh okra
- 3/4 cup frozen corn thawed
- 2 cups boiling chicken stock
- 8 oz Whole canned tomatoes
- 2 cups long-grain white rice
- 8 oz peeled and cooked fresh shrimp
- 1 pinch salt
- 1 pinch pepper
Instructions
- Trim stalk end from eggplant. Cut in 1/2-inch 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 wit1h salt and pepper. Garnish with dill sprigs, if desired.