Louisiana Shrimp and Eggs Gumbo Recipe

Ingredients
<br>- 1/2 cup vegetable oil
<br>- 1/2 cup all-purpose flour
<br>- 1 onion, chopped
<br>- 1 clove garlic, minced
<br>- 4 cups hot water
<br>- 2 cups chopped celery
<br>- 1 bunch green onions, chopped
<br>- 1 green bell pepper, chopped
<br>- 1 red bell pepper, chopped
<br>- 1 large tomato, chopped
<br>- 1 bay leaf
<br>- 1/2 teaspoon dried thyme
<br>- 2 pounds shrimp, peeled and deveined
<br>- 8 hard-cooked eggs
<br>- 1 cup okra
<br>- salt to taste
<br>- ground black pepper to taste
<br>- 1/4 tablespoon cayenne pepper
<br>- 3 cups cooked white rice
<br><p></p>Directions
<br>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.
<br>step 2: Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne.  Simmer for 1 hour.
<br>step 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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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
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.

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