Louisiana Shrimp and Eggs Gumbo

I was introduced to gumbo by people from Louisiana. They lived in our town for a few years, and taught us Canadians what gumbo is all about....mmmm good and hot! You can make other gumbos the same way using squirrel, rabbit, ham, seafood, chicken, or game.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 490 Calories

Ingredients

• ½ cup vegetable oil
• ½ cup all-purpose flour
• 1 onion, chopped
• salt to taste
• 1 clove garlic, minced
• ground black pepper to taste
• ½ teaspoon dried thyme
• 1 bay leaf
• 2 cups chopped celery
• 1 bunch green onions, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 cups hot water
• 1 large tomato, chopped
• 2 pounds shrimp, peeled and deveined
• 8 hard-cooked eggs
• 1 cup okra
• ¼ tablespoon cayenne pepper
• 3 cups cooked white rice

Recipe Instructions

Step 1

Heat oil in a Dutch oven or any heavy pan. Stir in flour to make a roux. Cook, stirring constantly, until roux is dark brown; be careful not to burn. Add onion and garlic, and cook until slightly wilted. Whisk in water.

Step 2

Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne. Simmer for 1 hour.

Step 3

Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer. Adjust seasoning to taste. Serve gumbo over rice.