Louisiana Shrimp and Eggs Gumbo

Servings: 7


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.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.