Recipe Louisiana Shrimp and Eggs Gumbo (Soup)

Required Ingredients:

• 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

Preparing/Cooking:

• 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.

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