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Louisiana Shrimp and Eggs Gumbo
Louisiana Shrimp and Eggs Gumbo
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Delicious Louisiana stew with option to use squirrel, rabbit, ham, or chicken instead of shrimp. Packed with okra, peppers, tomatoes, onions, and celery, served over rice.
Ingredients:
  • 0.5 cup vegetable oil
  • 1 onion, chopped
  • 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
  • 0.5 teaspoon dried thyme
  • 2 pounds shrimp, peeled and deveined
  • 8 hard-cooked eggs
  • 1 cup okra
  • ground black pepper to taste
  • 0.25 tablespoon cayenne pepper
  • 3 cups cooked white rice
Instructions:
  • In a Dutch oven or heavy pan, heat oil over medium heat. Stir in flour to create a rich roux, cooking until it turns a deep brown color, taking care not to let it burn. Add onion and garlic, cooking until they soften slightly. Finally, whisk in the water to complete the sauce.
  • Combine celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne in a pot and let it simmer for 1 hour.
  • Simmer shrimp and hard boiled eggs in the gumbo for an additional 15 to 20 minutes. Adjust seasoning to your liking, then serve the gumbo over rice.

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