Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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 -- shelled and deveined
  8                     hard boiled eggs -- peeled
                        okra -- optional
                        salt
                        ground black pepper
                        cayenne pepper to taste
  3               Cups  cooked white rice

Preparation:

1. 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. 2. Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne. Simmer for 1 hour. 3. Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer. Adjust seasoning to taste. Serve gumbo over rice. I was introduced to gumbo by people from Louisiana. They lived in our town for a few years, and taught us Canadians what gumbo is all about....mmmm good and hot! You can make other gumbos the same way using squirrel, rabbit, ham, seafood, chicken, or game. Makes 8 Servings

Nutritional Information:

3055 Calories (kcal); 128g Total Fat; (38% calories from fat); 211g Protein; 253g Carbohydrate; 1380mg Cholesterol; 1616mg Sodium