Shrimp Gumbo

-= Ingredients =-
1 sm Eggplant
2 ts Salt
3 tb Olive oil
1 lg Onion ; chopped
1 Red pepper ; seeded diced
1 Garlic clove ; crushed
2 ts Paprika
1/2 ts Hot chili powder
4 oz Fresh okra
3/4 c Frozen corn ; thawed
2 c Boiling chicken stock
1 cn Tomatoes in tomato juice [8
Oz]
2 tb 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
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.



Source: alt.cooking-chien

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