Best 2 Louisiana Shrimp And Eggs Gumbo Recipes

Louisiana shrimp and eggs gumbo is a classic Creole dish that combines the flavors of fresh shrimp, eggs, and a savory roux. While there are many variations of gumbo, this recipe will walk you through the steps to create a traditional Louisiana shrimp and eggs gumbo. With its rich, complex flavor and hearty ingredients, this dish is sure to please even the most discerning palate.

Here are our top 2 tried and tested recipes!

LOUISIANA SHRIMP AND EGGS GUMBO

Louisiana Shrimp and Eggs Gumbo image

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.

Provided by lise

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 1h50m

Yield 7

Number Of Ingredients 19

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

Steps:

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 489.7 calories, Carbohydrate 35.5 g, Cholesterol 439.8 mg, Fat 23.5 g, Fiber 3.6 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 335.7 mg, Sugar 4.6 g

LOUISIANA SHRIMP GUMBO

Louisiana Shrimp Gumbo image

Make and share this Louisiana Shrimp Gumbo recipe from Food.com.

Provided by Boomette

Categories Gumbo

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 onion, peeled and chopped
1 green pepper, seeds removed and chopped
1 stalk celery, chopped
4 garlic cloves, peeled
2 cups chicken broth
6 ounces andouille sausages, chorizo or 6 ounces Italian sausage, sliced
8 ounces shrimp, peeled and devined
1 (28 ounce) can whole tomatoes
4 ounces okra (fresh or frozen)
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon gumbo file powder (sassafras)
1/4 teaspoon cayenne pepper
sea salt
2 green onions, thinly sliced

Steps:

Preheat a large, heavy-bottomed stockpot over medium heat.
Pour in the vegetable oil and, when it's smoking hot, gradually and carefully whisk in the flour, forming a "roux." Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it's very hot! This browning process weakens the roux's ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they've softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.

Nutrition Facts : Calories 883.7, Fat 68.5, SaturatedFat 11.6, Cholesterol 95.9, Sodium 1238.4, Carbohydrate 44.6, Fiber 6.4, Sugar 9.2, Protein 25.4

Tips:

Prep Early: This gumbo benefits from advance prep. Dice and store your vegetables in advance to save time.
Use Fresh Seafood: Plump and fresh shrimp is the star of this gumbo, so opt for high-quality shrimp.
Don't Rush the Roux: Low and slow is the key to a rich, flavorful roux. Stir constantly and don't let it burn.
Season Well: Gumbo is all about the bold flavors, so don't be shy with the seasonings. Use a mix of Cajun seasoning, salt, and pepper to taste.
Use a Good Stock: A flavorful stock forms the base of your gumbo. Use homemade stock if possible, or a high-quality store-bought stock.
Let the Gumbo Rest: After cooking, let the gumbo rest for a bit to allow the flavors to meld and deepen.

Conclusion:

This Louisiana Shrimp and Eggs Gumbo is a hearty, flavorful dish that is sure to please everyone at the table. With its succulent shrimp, tender okra, and rich roux, this gumbo is a true taste of Louisiana cuisine. Follow these tips to make the best gumbo possible, and enjoy a delicious and authentic meal that is perfect for any occasion.