Louisiana Shrimp and Eggs Gumbo

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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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
8-10 mini sweet peppers, chopped
1 large tomato
1 bay leaf
1/2 tsp dried thyme
2 lbs shrimp, peeled and deveined
8 hard-boiled eggs
1 cup okra
salt to taste
ground black pepper to taste
1/4 Tbsp cayenne pepper
3 cups cooked white rice

Instructions:

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, mini sweet 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.

Serves 7.

From allrecipes.com