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Anybody here ever eat or cook a boiled egg gumbo?
Posted on 1/4/15 at 5:34 pm
Posted on 1/4/15 at 5:34 pm
Was just talking to the wife about this. As a kid we would always have boiled eggs in our gumbos to stretch the gravy. I can't remember my family making a pure egg gumbo but I remember eating plenty of them especially with dried shrimp or with egg and some smoked sausage. I'm of the opinion that you can make just about anything with a good roux taste good over rice. I think I'm gonna make a pure egg gumbo,with some okra and report back.
Posted on 1/4/15 at 5:38 pm to mouton
Never done boiled eggs as I'm not a fan of them, but I love putting in whisked eggs to make an egg drop-esque gumbo. Makes for a good breakfast with leftover gumbo.
Posted on 1/4/15 at 7:22 pm to mouton
I always crack 3-4 eggs in a Chicken and Sausage Gumbo to finish it off
Posted on 1/4/15 at 7:23 pm to mouton
We put boiled eggs in gumbo all the time.
I can remember my mother making "Egg Stew". Was just a roux base with sliced boiled eggs in it. We ate it over rice and thought it was great.
I can remember my mother making "Egg Stew". Was just a roux base with sliced boiled eggs in it. We ate it over rice and thought it was great.
Posted on 1/4/15 at 7:27 pm to mouton
We only put eggs in seafood, not chicken and sausage. I love the intense flavor of dried shrimp too.
Posted on 1/4/15 at 7:40 pm to mouton
egg in gumbo, yes indeed. you should venture into the non traditional and find a good signature. some of the best gumbos I've had have been the weirdest.
Posted on 1/4/15 at 7:50 pm to mouton
Never heard of this, but it sounds ok
Posted on 1/4/15 at 7:55 pm to mouton
My MaMa always did that for supper. Shed cook a big gumbo for lunch and if all the meat was eaten she would boil some eggs, peel them and add it to the gumbo to stretch it.
I work with some Indian (feather) folks who make a roux with sweet peas then add sliced boiled eggs and eat it over rice.
I work with some Indian (feather) folks who make a roux with sweet peas then add sliced boiled eggs and eat it over rice.
Posted on 1/4/15 at 7:56 pm to mouton
My grandmother would do it every now and then. I don't ever remember it in chicken and sausage or okra gumbo, only seafood when she didn't have quite enough seafood to go around.
Definitely a protein stretcher sort of thing; there never was a shortage of chicken, sausage, or okra because my grandparents grew or made their own, but seafood wasn't something that was readily available to them, so my grandmother had to make do with what she had on hand sometimes. Also, like someone else said, egg stew was on the menu sometimes or a meatball and egg stew if she had just a little bit of ground beef left she needed to use up.
Definitely a protein stretcher sort of thing; there never was a shortage of chicken, sausage, or okra because my grandparents grew or made their own, but seafood wasn't something that was readily available to them, so my grandmother had to make do with what she had on hand sometimes. Also, like someone else said, egg stew was on the menu sometimes or a meatball and egg stew if she had just a little bit of ground beef left she needed to use up.
This post was edited on 1/4/15 at 8:02 pm
Posted on 1/4/15 at 8:04 pm to mouton
My grandmother used to make an oyster and egg stew usually for Friday lunch during lent.
She would make a "blonde roux" add trinity and chopped boiled eggs and then thin it a bit with the oyster liquor. A couple of minutes before serving she would add the oysters and chopped green onions.
This was served with french bread and was absolutely the best thing I ever ate!
I have tried to make it a few times, but it just doesn't come out like Maw Maw's. I really miss her and wish that she had written her recipes down or I would have been interested in cooking enough to pay attention to how she prepared things.
She would make a "blonde roux" add trinity and chopped boiled eggs and then thin it a bit with the oyster liquor. A couple of minutes before serving she would add the oysters and chopped green onions.
This was served with french bread and was absolutely the best thing I ever ate!
I have tried to make it a few times, but it just doesn't come out like Maw Maw's. I really miss her and wish that she had written her recipes down or I would have been interested in cooking enough to pay attention to how she prepared things.
Posted on 1/4/15 at 10:02 pm to mouton
Shrimp n' egg stew
This post was edited on 1/4/15 at 10:03 pm
Posted on 1/5/15 at 8:32 am to mouton
One of my favorite things about my moms gumbo was the boiled eggs.
Man those things can soak up some flavor.
Man those things can soak up some flavor.
Posted on 1/5/15 at 9:43 am to mouton
never in gumbo, but in shrimp stew, hell yes. basically make a thick shrimp gumbo, add boiled eggs and some diced potato. boom goes the dynamite.
Posted on 1/9/15 at 6:58 pm to mouton
Seafood and boiled egg
Delicious
Delicious
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