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Louisiana Shrimp and Eggs Gumbo
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, shelled and deveined
8 hard boiled eggs, peeled
okra, optional
salt
ground black pepper
cayenne pepper to taste
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.
Makes 6 - 8 servings
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