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.
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Step 2
Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne.Simmer for 1 hour.
Step 3
Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer.Adjust seasoning to taste.Serve gumbo over rice.