Quote:
Originally Posted by southern151
This may be old news but, I'll share one of my gumbo additives.
As soon as your roux begins to break down with the water/broth, whatever you add, put some eggs in there to boil. This is before you add anything else. Just like doing hard boiled eggs. Boil for 16 minutes. Remove and peel. As you begin to add your other meats, onions and peppers, add the peeled eggs back in the pot and let cook for the duration. They really take on a lot of flavor while in the pot.
Just thought I'd share.
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I love eggs in anything made with a Roux. Espically a shrimp crab and egg stew. I never tried boiling them in the pot tho.. Ive always boiled them seperatley then put them in. Good stuff