Louisiana Shrimp and Eggs Gumbo Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Cliff
Reviewed: 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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Reviewed: Apr. 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 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.
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Reviewed: 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.
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Reviewed: 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.
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Reviewed: 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!
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 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 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.
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Cooking Level: Intermediate

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