It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Louisiana Shrimp and Eggs Gumbo
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- #49146
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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
directions
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.
added by
rlhintexas
nutrition data
Nutritional data has not been calculated yet.
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