Louisiana Shrimp and Eggs Gumbo

Ingredients

• 0.5 cups vegetable oil
• 0.5 cups 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
• 0.5 teaspoons dried thyme
• 2 pounds shrimp , peeled and deveined
• 8 hard-cooked eggs
• 1 cup okra
• salt to taste
• ground black pepper to taste
• 0.25 tablespoons cayenne pepper
• 3 cups cooked white rice

Instructions

1. 1

   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.

2. 2

   Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne. Simmer for 1 hour.

3. 3

   Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer. Adjust seasoning to taste. Serve gumbo over rice.