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By Albert, my Dad
If you will bear with me a moment, I have a story to go with the gumbo. A very dear and close first cousin introduced me to dried shrimp and egg gumbo. She was on welfare and her children were hungry for a shrimp gumbo. Having to make her stamps last until next stamp day she couldn’t waste them on expensive shrimp. She bought one of those little 1/8 oz bags of dried shrimp and a dozen eggs, made a roux and served shrimp gumbo. The eggs take on the flavor of the shrimp, therefore giving you a poor mans shrimp gumbo. She is gone now, but that memory lives on and
so does the smell of her "shrimp" gumbo.
2/3 Cup Roux
8 Cups water
1 Cup Green Onion Tops (finely chopped)
½ Cup Parsley (finely chopped)
1 # Fresh Shrimp (peeled and de-veined)
6 eggs
Tony Chachere’s Seasoning
4 Cups Cooked Rice
STEP ONE:
Add Roux and water to a 4 quart pot and stir until roux is melted and absorbed into water on a medium high fire, bring to a boil.
Step Two:
Add shrimp and bring to a boil again. Cut fire back to a hard simmer and let cook for 15 to 20 minutes.
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