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Creole Gumbo Pot

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CREOLE GUMBO POT
 Categories: Appetizers, Soups/stews
      Yield: 6 Servings
 
      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)
 
  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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