LENTEN SHRIMP AND EGG GUMBO

3/4 cup vegetable oil
3/4 cup all-purpose flour
2 medium onions, finely chopped
1 1/2 bell peppers, finely chopped
3 large cloves garlic, minced
1 pound raw shrimp with shells
1 bay leaf and onion peelings
Cheesecloth
3 1/2 quarts water
1 1/2 tablespoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon black popper
10 hard cooked, peeled eggs
1/4 cup chopped green onion
1/4 cup chopped parsley

Heat oil in Dutch oven and add flour. Stir to make a dark brown roux.

Add onion, bell pepper and garlic. Cook until vegetables are soft.

Peel shrimp. Wrap shells in cheesecloth square with onion peelings and bay leaf. Tie securely. Place shells along with 3 1/2 quarts water in large pot. Bring to boil and boil 20 minutes.

Discard bag of shells and add shrimp stock slowly to roux. Add salt and pepper. Simmer 40 minutes.

Add shrimp and simmer 10 minutes.

Add peeled whole eggs. Simmer 5 minutes. Check seasoning and add green onion and parsley.

Servings: 10
From: Patricia Cashman Andrus (Mrs. Robert M.)
Source: VOILA! Lafayette Centennial Cookbook 1884-1984 by Jack K. Durkee