Louisiana Shrimp and Eggs Gumbo

This recipe calls for shrimp, but can you use squirrel, rabbit, ham, chicken, or other game for this traditional Louisiana stew. It is delicious over rice, full of okra, peppers, tomatoes, onions, and celery.

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

Ingredients

• 1 onion, chopped
• salt to taste
• 1 clove garlic, minced
• ground black pepper to taste
• 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
• 3 cups cooked white rice
• 0.5 cup all-purpose flour
• 0.5 cup vegetable oil
• 0.5 teaspoon dried thyme
• 0.25 tablespoon cayenne pepper

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.