For a deeper, smokier flavor, consider using smoked paprika or andouille sausage in the gumbo. If you don't have okra on hand, you can substitute with frozen okra or omit it altogether. The key to a great gumbo is the roux. Take your time and cook it slowly, stirring constantly, until it reaches the desired dark brown color. Feel free to adjust the amount of cayenne pepper to your liking, depending on your preferred level of spiciness.
Louisiana Shrimp and Eggs Gumbo
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PREP TIME20 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME1 hrs 50 mins
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SERVING7 People
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VIEWS36
Experience the vibrant flavors of the Louisiana bayou with this hearty and soul-satisfying gumbo. Plump shrimp and creamy hard-boiled eggs simmer in a rich, deeply flavored broth, infused with the holy trinity of Creole cooking and a touch of fiery cayenne. Served over fluffy rice, this gumbo is a true taste of Southern comfort.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol440 mg
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Fiber4 g
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Protein33 g
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Saturated Fat4 g
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Sodium336 mg
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Sugar5 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. (2 minutes)
02
StepGradually whisk in the flour to form a roux. Cook, stirring constantly, until the roux turns a rich, dark brown color, resembling chocolate. Be careful not to burn it, as this will affect the flavor of the gumbo. (20-25 minutes)
03
StepAdd the chopped onion and minced garlic to the roux. Cook, stirring occasionally, until the onion is softened and translucent. (5 minutes)
04
StepSlowly whisk in the hot water, ensuring there are no lumps. (2 minutes)
05
StepStir in the chopped celery, green onions, green bell pepper, red bell pepper, tomato, okra, bay leaf, and thyme. Season with salt, black pepper, and cayenne pepper to taste. (3 minutes)
06
StepBring the gumbo to a simmer, then reduce the heat to low, cover, and let it simmer for 1 hour, stirring occasionally, to allow the flavors to meld.
07
StepAdd the peeled and deveined shrimp and hard-boiled eggs to the gumbo. Simmer for an additional 15-20 minutes, or until the shrimp are pink and cooked through.
08
StepAdjust the seasoning to taste. Remove the bay leaf before serving.
09
StepServe the gumbo hot over cooked white rice. Garnish with additional green onions, if desired.
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RECIPE REVIEWS
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Romaine Schimmelcarroll
Jun 30, 2025I found that simmering it for the full 2 hours really deepened the flavor. Highly recommend!
Gino Hartmann
Apr 23, 2025The eggs are a unique touch!
Loma Kshlerin
Mar 25, 2025The directions were easy to follow, and the gumbo came out perfectly.
Fannie Kovacek
Mar 21, 2025This recipe is amazing! The roux takes time but is worth it. My family loved it!
Brisa Ernser
Jan 29, 2025I like to add a dash of hot sauce to my bowl for extra kick!
Rickey Hand
Jan 28, 2025This is a keeper recipe. So good!
Cristina Kuvalis
Jan 8, 2025I added some andouille sausage for extra spice, and it was delicious!
Bernice Schroeder
Dec 28, 2024I made this for a Mardi Gras party, and it was a huge hit! Everyone raved about the flavor.