Egg and Shrimp Gumbo
Based on Chef Paul Prudhomme
Serves 6
Chris Shenton 2006-02-20

The original recipe makes the roux and adds the trinity (onion,
pepper, celery) then adds it to pre-heated stock.  I find you can
simply whisk room temperature stock into the hot roux, eliminating
time and a dirty pot.

You can vary the ingredients. I don't like the dried shrimp because of
the shells; add peeled raw whole shrimp a few minute before serving
instead.  You can also add them to leftovers shortly before serving so
they don't become overcooked.

1	c	onion, finely chopped
1	c	green bell pepper, finely chopped
1/2	c	celery, finely chopped
2/3	c	vegetable oil
2/3	c	flour
3		bay leaves
1	tsp	salt
3/4	tsp	white pepper
1/2	tsp	black pepper
1 1/2	tsp 	Tabasco sauce
3	oz	Dried shrimp (3/4 c)
7	c	seafood stock
1	tsp	minced garlic
9		hard-boiled eggs, whole, peeled

Combine onion, bell pepper, and celery in medium-sized bowl and set aside.

In large skillet, heat oil over high heat until it begins to smoke.
Gradually add flour, whisking constantly until smooth.
Continue cooking, whisking constantly, until the roux is dark red brown to
black, about 3-4 minutes.
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 constantly.
Remove from heat.

Meanwhile, place the stock 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 until 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.