Kat's Shrimp Egg Gumbo
1 cup finely chopped onion
1 cup finely chopped green bell pepper
1/2 cup finely chopped celery
2/3 cup vegetable oil
2/3 cup all-purpose flour
3 bay leaves
1 tsp salt
3/4 tsp white pepper
1/2 tsp black pepper
1-1/2 tsp Tabasco sauce
Two (1-1/2 oz) pkg dried shrimp (3/4 cup)
7 cups seafood stock (preferred) or water
1 tsp minced garlic
9 whole hard-boiled eggs, peeled
1-1/2 cups hot cooked rice
Combine the onion, bell pepper and celery in a medium size bowl and set aside.
In a large skillet (preferably not a non-stick type) heat the oil over high heat
until it begins to smoke, about 4 minutes. Gradually add the flour, whisking
constantly with a long-handled metal whisk until smooth. Continue cooking,
whisking constantly, until the roux is dark red-brown to black, about 3 to 4
minutes (being careful not to let it scorch or splash on your skin). Immediately
stir in the vegetable mixture and cook about 2 minutes, stirring constantly. Add
the seasonings and Tabasco; cook for about 2 minutes, stirring almost
constantly. Stir in the shrimp, then cook about 2 minutes more, stirring
occasionally. Remove from heat.
Meanwhile, place the stock or water and garlic in a 4-quart saucepan. Bring to a
boil. Stir in the shrimp mixture until roux is dissolved. Return to a boil;
reduce heat and simmer till shrimp are cooked and flavors married, about 20
minutes, stirring occasionally.
Add 6 of the whole eggs to the gumbo; cut the remaining 3 eggs in half and add.
Turn heat to high and return mixture to a boil; then remove from heat and let
sit 10 minutes. Skim oil from top and serve immediately.
To serve, place 1/4 cup rice in each serving bowl; add 1 whole egg and 1 egg
half to each. Spoon about 1 cup gumbo over the top.