- 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
- 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.
05/08/2018
recipepes.com
Louisiana Shrimp and Eggs Gumbo, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
