Title: Creole Gumbo Pot
Categories: Appetizer Soup
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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