Louisiana Shrimp and Eggs Gumbo Recipe - Allrecipes.com
Louisiana Shrimp and Eggs Gumbo Recipe
  • READY IN ABOUT 2 hrs

Louisiana Shrimp and Eggs Gumbo

Recipe by  

"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 Edit and Save

Original recipe makes 6 - 8 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 30 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
May 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.

 
Most Helpful Critical Review
Nov 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.

 

13 Ratings

Nov 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.

 
Mar 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!

 
Apr 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.

 
Apr 17, 2014

Just an fyi from a bonified Louisiana cajun...real authentic Cajun gumbo DOES NOT have tomatoes!! My grandmother would never forgive me if I did such a thing to pot of gumbo!!

 
Dec 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.

 

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Nutrition

  • Calories
  • 490 kcal
  • 24%
  • Carbohydrates
  • 35.5 g
  • 11%
  • Cholesterol
  • 440 mg
  • 147%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 33 g
  • 66%
  • Sodium
  • 336 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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