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My review
Louisiana Shrimp and Eggs Gumbo
lise
"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."
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Ingredients
1 h 50 m servings 490 calsOriginal recipe yields 7 servings (6 - 8 servings)
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 490 calories; 23.5 g fat; 35.5 g carbohydrates; 33 g protein; 440 mg cholesterol; 336 mg sodium. Full nutrition
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Reviews
Read all reviews 612 Ratings
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Most helpful positive review
5/9/2008
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...
Most helpful critical review
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.
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5/9/2008
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...
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 ...
3/16/2009
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 sur...
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.
4/8/2012
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 sp...