Creole Gumbo Pot

• 1 small eggplant
• 2 teaspoons salt
• 3 tablespoons olive oil
• 1 large onions chopped
• 1 each sweet red bell peppers seeded, diced
• 1 clove garlic crushed
• 2 teaspoons paprika
• 1/2 teaspoon red pepper flakes
• 4 ounces okra
• 3/4 cup corn thawed
• 2 cups chicken broth
• 8 ounces tomatoes, canned with juice
• 2 tablespoons long grain rice
• 8 ounces shrimp medium-sized, peeled, cooked
• 1 x salt to taste
• 1 x black pepper to taste
• 1 sprigs dill weed, fresh

1. Trim stalk end from eggplant.
2. Cut in 1/2 inch pieces and place in a colander.
3. Sprinkle with 2 teaspoons salt; let stand 30 minutes.
4. Rinse under cold water and drain well.
5. Heat olive oil in a saucepan.
6. Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently.
7. Stir in paprika and chili powder and cook gently 2 minutes.
8. Trim stalk ends from okra and discard.
9. Cut okra in quarters.
10. Add okra, corn, chicken stock and tomatoes to eggplant mixture.
11. Break up tomatoes with a spoon.
12. Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender.
13. Add shrimp to mixture and heat through 5 minutes, stirring ocasionally.
14. Season with salt and pepper.
15. Garnish with dill sprigs, if desired.
16. VARIATION: Stir in 23 cup half-and-half and heat through just before serving.

eggplant, salt, olive oil, onions, sweet red bell peppers, garlic, paprika, red pepper, okra, corn thawed, chicken broth, tomatoes, long grain rice, shrimp, salt, black pepper, dill

Taken from recipeland.com/recipe/v/creole-gumbo-pot-39326 (may not work)