Louisiana Shrimp and Eggs Gumbo |
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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 6 |
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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. Ingredients:
1/2 cup vegetable oil |
1/2 cup all-purpose flour |
1 onion, chopped |
1 clove garlic, minced |
4 cups hot water |
2 cups chopped celery |
1 bunch green onions, chopped |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
1 large tomato, chopped |
1 bay leaf |
1/2 teaspoon dried thyme |
2 pounds shrimp, peeled and deveined |
8 hard-cooked eggs |
1 cup okra |
salt to taste |
ground black pepper to taste |
1/4 tablespoon cayenne pepper |
3 cups cooked white rice |
Directions:
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.
2. Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne. Simmer for 1 hour.
3. Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer. Adjust seasoning to taste. Serve gumbo over rice.
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