| 28 | 29 | 30 | 31 | 32 |
| 1 | 13 | 26 | 38 | 51 |
|
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.
Creole Liver & Rice
=
==================
1
1
1
1
1
1
1
1
2
1
/2 Pound Beef liver
Tablespoon Vegetable oil
/3 Cup Green bell pepper,chopped
Can Stewed tomatoes[8oz]
/2 Teaspoon Basil
/2 Teaspoon Salt
/2 Teaspoon Garlic salt
Pinch Black pepper
Tablespoon Sherry
Cup Rice,hot cooked
1
2
3
. Cut liver into serving pieces.
. In skillet, brown liver quickly in oil on both sides.
. Add remaining ingredients except rice; cover and simmer 45 minutes, or
until iver is tender.
4
5
. Uncover and allow sauce to thicken, if necessary.
. Serve over mounds of hot rice.
Creole Seafood Gumbo
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=
1
2
2
/4 Cup Butter or margarine
Tablespoon Flour,all-purpose
Cup Liquid[water/seafood juice]
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