Eggplant and Shrimp Gumbo

Say cajun spiced shrimp pair with the beauty of browned eggplant in this spicy gumbo.

Purists would argue I missed the classic trinity of onion, green pepper and celery, but this is what I had on hand and it worked out beautifully.

1 cup diced onion

1 orange pepper, diced

1 jalapeño pepper, finely diced

1 clove garlic, peeled and minced

1 Tbsp fresh thyme leaves, minced

1 lb shrimp, shelled, deveined and cut in thirds (reserve shells)

1 Tbsp butter plus 1 Tbsp olive oil for shrimp shells

1 bottle clam juice

1 large eggplant, cubed 1/2-inch

2 Tbsp butter plus 1 Tbsp olive oil for sauce

2 Tbsp flour

palmful fresh parsley leaves, minced

Sauté the onion and peppers in a large skillet in a dash of olive oil.

Cook until softened and beginning to brown , about 8-10 minutes. Add the garlic and thyme and cook another 1-2 minutes. Set veggies aside in a bowl.

Meanwhile, slowly brown the eggplant in a dash of olive oil, in a non-stick skillet over medium heat. Cook until nicely browned, about 10 minutes.

Remove eggplant to the bowl with the peppers. Season lightly with salt and pepper to taste.

Toss the shrimp shells in a skillet with the butter and oil and cook for about 5 minutes over high heat to sizzle the shells and extract flavor. Add the clam broth and bring to a boil. Cook another few minutes. Strain the shells and reserve the flavored broth.

Now place the butter and oil for the sauce in the non-stick skillet. Let the butter bubble off some of its water. Then add the flour and cook about 2-3 minuets to form a roux. Add the clam broth and bring to a gentle boil. Whisk until thickened. Adjust thickness with a dash of water or chicken broth until you have a nice creamy but rather thick sauce.

Return the eggplant, peppers and shrimp to the skillet with the sauce.

Fold everything together and bring to a gentle boil. Stir, reduce heat, and cook for a minute or two more, until the shrimp are just cooked through.

Stir in the fresh parsley.

Plate gumbo around some fresh white rice, if desired.

Serves 4.

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