Louisiana Shrimp and Eggs Gumbo5 Reviews
- Prep: 20 min
- Cook: 1 hr 30 min
- Ready In: 1 hr 50 min
“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.” - by lise
Original recipe yields 6 - 8 servings
- 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.
- Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne. Simmer for 1 hour.
- Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer. Adjust seasoning to taste. Serve gumbo over rice.
Amount Per Serving (7 total)
- 490 cal
- 23.5 g
- 35.5 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"For anyone who has not made a roux before, heat the oil and flour over LOW heat--the recipe does not specify---but you need to be careful with the hot oil and adding water. Mine was a little too hot a..." See morend almost bubbled over. All warnings aside, this was an excellent meal. The eggs were delicious and used in a way that was new to me. I did substitute broth for the water."
"VERY good! I am very picky about my gumbo. Some people make 'gumbo' and us Louisianians would call it 'soup'. I use boiled eggs in mine, especially in the winter time. They make it heartier and very f..." See moreilling."
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