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.

lise

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Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
7
Yield:
6 - 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

490 calories; protein 33g; carbohydrates 35.5g; fat 23.5g; cholesterol 439.8mg; sodium 335.7mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2008
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 and 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. Read More
(33)

Most helpful critical review

Rating: 3 stars
11/29/2011
The recipe was great and easy to make but it was lacking a certain taste. Using broth instead of water would certainly improve this recipe. Read More
(3)
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/09/2008
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 and 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. Read More
(33)
Rating: 5 stars
11/18/2009
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 filling. Read More
(19)
Rating: 4 stars
03/16/2009
This was a pretty easy basic gumbo recipe and was delicious. The addition of eggs is something new (and very french) and gave a new take on the traditional gumbo. My only advice is to make sure your cook the roux perfectly...it can ruin your recipe if not! Read More
(17)
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Rating: 3 stars
11/28/2011
The recipe was great and easy to make but it was lacking a certain taste. Using broth instead of water would certainly improve this recipe. Read More
(3)
Rating: 5 stars
04/08/2012
I didn't expect to cook the best gumbo I had ever had myself and I didn't expect eggs to feature in it either. I used large shrimp with tails and while I little more of a pain to eat it was spectacular. I didn't have the bell peppers or okra on hand however the flavor was still spectacular. Make sure to use freshly cracked black pepper. Read More
(2)
Rating: 4 stars
12/16/2013
I'm not sure I got the roux right but the final product was delicious so it couldn't have been too far off. I used chicken stock instead of water and also used a pound of andouille in place of one of the pounds of shrimp. I'd suggest browning the sausage first before adding to the gumbo. Would definitely make this again. Read More
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