On busy nights, cook this tasty soup quickly.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 7 |
| Yield: | 6 to 8 – servings |
Ingredients
- ½ cup vegetable oil
- ½ 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
- ½ teaspoon dried thyme
- 2 pounds shrimp, peeled and deveined
- 8 hard-cooked eggs
- 1 cup okra
- salt to taste
- ground black pepper to taste
- ¼ tablespoon cayenne pepper
- 3 cups cooked white rice
Instructions
- 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
| Calories | 490 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 440 mg |
| Dietary Fiber | 4 g |
| Protein | 33 g |
| Saturated Fat | 4 g |
| Sodium | 336 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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.
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.
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.
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!
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.